Cooking With Beer: Sierra Nevada Chicken Pot Pie

(Courtesy Sierra Nevada Brewing)

As we approach the winter holidays hearty foods take on new meaning, especially hearty foods made with serious craft beer.

This one 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 Pale Ale Chicken Pot Pie

Ingredients

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

, Cooking With Beer: Sierra Nevada Chicken Pot Pie 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.

Step 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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