Chicken Pot Pie (attila The Honey – Mt. Begbie Brewing Company)

Chicken Pot Pie

I had a hankering to eat a chicken pot pie so I searched the net for a recipe.  I stumbled upon this recipe while hunting google at Due South Brewing.  Like always I have made a few alterations but the inspiration is from there.

The ingredients you will need.
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Pie Crust
2 pack of store bought frozen pie shells
One Beaten egg white

1 – 1 1/2 pounds raw chicken breast sliced into 1″ cubes
1 1/2 cups frozen mixed vegetables (corn, peas and carrots)
4 Large Potatos
4 tablespoons olive oil
12 oz beer (Attila The Honey – Mt. Begbie Brewing Company – Partial bottle)
1 teaspoon poultry seasoning
1 1/2 teaspoons garlic powder
1/4 teaspoon black pepper
3 teaspoon onion soup mix
1 can condensed cream of chicken soup
1/2 cup milk

Start by pealing potatoes and dicing potatoes into small cubes
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Place diced potatoes into pot of water and boil.  Boil potatoes until cooked but not to soft.  When cooked drain water.
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Dice chicken into 1″ cubes.

Warm a large frying pan to warm/high heat.  Add 2 tablespoons of olive oil, poultry seasoning, pepper, garlic powder, onion soup mix and then stir.
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Add 2 tablespoons olive oil and chicken and brown for around 8 minutes.  Preheat oven to 375 degrees.
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Add beer, cream of chicken soup and milk and mix.
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Next add frozen vegtables and reduce heat to medium.  Simmer mixture for 20 minutes.
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While you are simmering the mixture place one of the pie crusts into the oven and bake for 8 minutes.  This will keep the crust from getting soggy.  Once done remove crust and place to the side.
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Once your mixture has been simmering for 20 minutes add the potatoes and simmer for an additional 5 minutes.
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Next remove your mixture from heat and let it sit for an additional 5 minutes to allow the mixture to thicken further. Don’t worry not all of the mixture will fit in the pie crust.

Fill your lightly browned pie crust with your chicken and vegetable mixture.
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Now place the second pie shell on top of your pie and fold down the sides of the crust and pinch it together with the lower shell.  Cut 4 slits in the top of the pie for venting.

Take your beaten egg white and spread it on top of your pie crust with a pastry brush or any kind of cooking brush like a bbq brush.  I cheated on this step and my crust did not brown evenly.
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Place your pie into your still hot oven at 375 degrees for a total of 20 minutes.  You should place your pie on a baking sheet to catch anything that could boil over.
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Once your timer is finished remove the Chicken Pot Pie and let it sit and cool a bit before serving.
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Once cooled off enough cut your pie into servable portions and share with your friends and or family.
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This chicken pot pie was very enjoyable.  I think the next time I make this beer pot pie I will try hard to reduce the salt content as it tasted quite salty.  I might remove the onion soup mix and fry some diced onions instead.  Overall this was an amazing dinner and has me interested in trying out more beer pot pie recipes.

Home Brewing

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