Cooking With Beer: Campfire Pale Ale Chicken Pot Pie

, Cooking With Beer: Campfire Pale Ale Chicken Pot Pie

(Courtesy Sierra Nevada Brewing)

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

Ingredients

, Cooking With Beer: Campfire Pale Ale Chicken Pot Pie1 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

 

Directions

Step 1

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.

Step 2

Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.

, Cooking With Beer: Campfire Pale Ale Chicken Pot PieStep 3

Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.

Step 4

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.

Step 5

Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.

Step 6

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)

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(Image credits: Sierra Nevada Brewing)

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