Beer Cheese Chicken Pot Pie
This is the ultimate comfort food, combining three great comfort food players: Beer, Cheese, Warm Soup. Add to that a flaky pastry crust and you pretty much have pot pie perfection. I use Mission Street Blonde Ale for this, from the Mission Brewery out of San Diego.
A really beautiful blend with the mild cheddar I used. It cooks really well, leaving a mild lemony flavor with traces of wheat. The hops are subtle and blend well with the rest of the recipe.
Beer cheese has started to climb out of frat boy myths into actual culinary acceptance of the past decade. This recipe isn’t a traditional Beer Cheese recipe, but the idea is captured and transformed into a hearty soup and a filling entrée. A great recipe to have in your beer cooking arsenal.
Beer Cheese Chicken Pot Pie
For the Crust:
- 1 1/2 cups of all purpose flour
- 1/2 tsp salt
- 1 tbs sugar
- 5 tbs butter cold, cut into cubes
- 1/4 cup shortening
- 2 tbs vodka
- 2 tbs cold water
For the Filling:
- 1 tbs olive oil
- ½ cup sliced leeks (white and very light green portion only)
- 3 large cloves garlic, minced
- 5 strips of bacon, chopped
- 3 cups mushrooms, chopped
- 3 cups raw chicken, cut into cubes
- 2/3 cup chicken broth
- 1 1/3 cup Mission Street Blonde Ale
- ¼ cup flour
- ½ cup corn kernels
- ½ cup peas
- 2 cups shredded sharp cheddar
- 1 tsp salt
- 1 tsp pepper
- ¼ cup melted butter
1. Combine 1 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and the shortening and process until it forms a ball around the blade, about 2 minutes.
2. Add the remaining flour and process until well incorporated, about 1 minute.
3. Move to a bowl and add the water and the vodka, combine with a spatula or wooden spoon.
4. Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.
5. Preheat oven to 400.
6. In a pan over medium, high heat, add the olive oil. Once the oil is hot, add the leeks and the garlic, sauté until leeks are soft.
7. Add the bacon and cook for 2 minutes.
8. Add the mushrooms and cook until soft and darkened.
9. Add the chicken and sauté until cooked through, about 5 minutes.
10. In a separate bowl, add 2/3 cup of broth and the flour, stir until combined. Pour mixture into the pan through a small mesh strainer to remove any lumps.
11. Add the beer to the pan and stir to combine. Add the peas, corn, cheese, salt and pepper. Stir until the cheese has melted and is well combined with the broth.
12. Pour into small, portion sized, oven safe ceramic dishes. Makes about 4.
13. Once the dough has chilled, place disk on a very well floured surface, add flour to the top of the disk as well. Roll out into an even thickness.
14. Cut out circles that will cover the dishes with at least a one inch overhang on each side.
15. To prevent sticking, spray the rim of the baking dish with cooking spray.
16. Top each dish with the dough circle, cutting a slit to vent at the top. Then brush the dough with melted butter.
17. Bake at 400 for 20-25 minutes or until the crust is golden brown. Allow to cool a bit before serving.