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Mushroom Stout Skillet Chicken Pot Pie (with Vegan Option)

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good. 

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.

What I Learned Last Year

  1. If you lower your rates to accommodate someones budget they won’t appreciate you, they will devalue you. You’ll automatically be a bargain item, you’ll be on sale and worth less to them.
  2. I learned how to brew on a commercial brewing system. My main life lesson takeaways were: listen to the guy who went before you, trust your gut, take great notes.
  3. If someone tells you they are an asshole, believe them the first time. They will inevitably prove it to you and you’ll be on the losing end of that lesson. If you’re a person who dates the bad boy or the bitchy girl, figure out how to break that. It’s worth it.
  4. Broken down cardboard boxes make better drop cloths than those thin plastic sheets from Home Depot. Also, painting sucks and I hate it. But I’ll do it again, probably within the next six months.
  5. There are "have stuff" people and there are "do stuff" people. You’ll inevitably prioritize one over the other, general budgeting requires it. I’m a "do stuff person," the new couch can wait when there is a passport that needs stamping.
  6. Immersion blenders fix broken sauces. I’ve known this about cheese sauce, but I’ve also found that when you’re trying to bourbon up a chocolate sauce and it seizes, the stick blender can turn it back into velvet.Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.
  7. I love Galaxy and Mosaic hops the most. Especially with fresh hop beers. Don’t get mad, hops aren’t children, you’re allowed to have favorites.
  8. If you’re not happy now, you never will be. Circumstance doesn’t make you happy, it’s a choice. Feed the right wolf, the wrong one will eat you alive.
  9. Making bread from scratch is worth it, making sausage from scratch isn’t. Just buy the sausage, it’s an art that takes years to perfect. Make bread from scratch at least once a month, the smell alone is worth it.
  10. Michael Pollan was right: plant food is the best food. "Eat food, not too much, mostly plants." —Michael Pollan. Although I’ll always eat meat and dairy, I find myself eating more and more vegan food and loving it. I seek it out, and eat plants with more frequency than ever before. Plants are amazing.

Mushroom Stout Skillet Chicken Pot Pie (with vegan option). One pot, thirty minutes, lick-the-pan-good.

Mushroom Stout Skillet Chicken Pot Pie (with Vegan Option)

One pot, twenty minutes, both chicken and vegan options
Total Time 30 minutes
Servings 4 servings


  • 2 tbs 26golive oil
  • ½ cup 63g sweet white onion, diced
  • 2 ribs celery 52g, chopped
  • 1 large carrot 63g, peeled and chopped
  • 8 wt oz crimini mushrooms sliced
  • ½ cup 70g corn kernels (fresh or frozen)
  • 1 lbs boneless skinless chicken thighs, cut into cubes (for vegan, see note)
  • ½ tsp .5g rosemary, minced
  • 4 sage leaves minced
  • 1 tsp 6g salt
  • 1 tsp 3g black pepper
  • ¼ cup 32g flour
  • ½ cup 118mL stout
  • ½ cup 118mL chicken broth (or vegetable broth for vegan)
  • 1 sheet puff pastry thawed
  • egg wash 1 large egg, 1 tablespoon water, beaten (for vegan, see note)


  • Preheat the oven to 425.
  • Heat the olive oil in a 9-inch cast iron skillet. Add the onions, celery, and carrots, cooking until vegetables are softened and the onions have started to brown, about ten minutes.
  • Add the mushrooms, cooking until dark and softened.
  • Stir in the corn, cook until warmed.
  • Move the vegetables to the side, add the chicken (or potatoes for vegan). Sprinkle with rosemary, sage, salt and pepper, cooking until chicken is mostly cooked through (or potatoes are fork tender.
  • Sprinkle with flour. Add the stout, scraping the bottom to de-glaze the pan. Add in the chicken broth, allow to simmer until slightly thickened. Remove from heat.
  • Roll the puff pastry out on a lightly floured surface, transfer to the skillet, making sure the entire top is covered and the pastry is hanging over the sides.
  • Brush with egg wash. Slit a few holes in the top with a sharp knife. Bake until puff pastry is golden brown, about 12 minutes. Serve warm.

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Tori January 6, 2016 um 2:31 am

There’s nothing like a pot pie on a cozy weeknight! This looks like the perfect thing to get through the Wednesday slump. I want to be eating it right now!


sherry January 6, 2016 um 7:21 am

This recipe looks amazing and the ingredients intrigue me. The broth looks very thin for a pot pie…almost like a French onion soup broth. I assume this by your choice. I might try to thicken my broth up a bit but will definitely try this soon.


Jackie January 6, 2016 um 8:51 am

It’s thicker than it looks, with a 1/4 cup flour it will thicken up just fine. if you’re worry about it use just 1/3 cup of each liquid and add a bit more before the puff pastry to thin if needed.


actionGeologist January 6, 2016 um 2:22 pm

I bet this would also be tasty topped with mashed potatoes to make it more of a shepherds pie.


Jackie January 6, 2016 um 2:52 pm

Sounds good to me 🙂


Kath January 7, 2016 um 9:32 am

Just made the veg version (in South Africa) – was divine! Have a pic, wish I could post it here 🙂 made it with Ninja cookie cutters to decorate the pastry. Added a lot more liquid to get the consistency I wanted (as I doubled the veg). Really top recipe!


Jackie January 7, 2016 um 10:04 am

Awesome! So glad you liked it. If you’re on Instagram, post the pic and tag me @thebeeroness. I can only see it if your profile is public, if it’s private I won’t. Thanks!


Lana January 15, 2016 um 3:47 pm

I made the mushroom version and I can’t believe how good it is! I’m new to being vegan and I’m so amazed, thank you for such an awesome recipe that even my meat eating boyfriend loves~


vegansfirst March 12, 2016 um 8:48 am

Its looks so delicious! I want to try it. I just loved this veg version!


metabolic cooking fat loss cookbooks package October 11, 2016 um 8:01 pm

Mushroom and chicken are two of my favorite things, so I know I would love this dish! What a good idea to turn a dish into a post
Thank for sharing this


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