Festive foods take on new meaning when made with serious beer and who doesn’t like chicken pot pie?
This tasty recipe comes our way from Chico, California-based Sierra Nevada Brewing and it uses the brewery’s classic Pale Ale, 5.6% hop-forward masterpiece that helped create the modern craft beer movement.
Sierra Nevada Chicken Pale Ale Pot Pie
1 can or bottle (12 ounces) of Sierra Nevada Pale Ale
1 tablespoon neutral oil, like canola or grapeseed
2 carrots, diced
1 medium onion, diced
8 ounces mushrooms, sliced
1 rotisserie chicken, shredded
1/2 cup frozen peas
12 ounces condensed cream of chicken soup
16 ounces pack of refrigerated biscuits
1 tablespoon flat-leaf parsley, chopped
Heat a large Dutch oven over a bed of coals*. Add oil, carrots, onions and cook until onions are a bit translucent, 5-7 minutes.
Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.
Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.
Remove lid and arrange biscuits on top of soup mixture. Cover with lid and arrange 10 coals on top. Cook for 15 minutes, until biscuits are browned on top and cooked all the way through.
Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.
Preheat oven to 425° F and bake for 15-20 minutes, until biscuits are browned on top and cooked all the way through.
(Pro Tip: *You can also use your stovetop to sauté and your oven for baking)
Want more beer recipes? We’ve got them…
(Image credits: Sierra Nevada Brewing)