Super Simple Chicken Pot Pies Made With Beer!Posted: December 26, 2008
Do you have a ton of holiday meal leftovers? Don’t feel like cooking again for a while? Make pot pies!!!! Huzzah for comfort food! These pot pies with beer are the BEST, even die hard pot pie haters love them. No unfortunate gravy flavor or texture in these pies.
This recipe will make either two large pies or twelve mini pies.
Ingredients are flexible, use what you’ve got. No leftover is unwelcome in a pie.
- Store bought pie crust, I buy two boxes as I make lots of mini pies. I also only cover only the top of the pie as I feel too full if I eat a pie that has bread on the top and bottom. You can cover the top only or give the pie a top and bottom. It’s your choice!
- Chicken breast cut up into bite size pieces (or left over turkey, chicken, lamb, roast, pork….etc.)
- French Onion soup packet
- Basil (and/or any other spices you like)
- Olive oil
(In a very large pot start cooking these together over medium heat until chicken is almost done cooking, should take just a couple minutes.) Then add:
- Diced potatoes (either fresh or from a bag of frozen breakfast potatoes)
- Veggies, Veggies, Veggies. Whatever your family likes. (Sometimes I make half and half batches and add peas latter as not everyone is a fan, that is the joy of mini pies, everyone can have exactly what they want.)
- Can of Cream of Potato soup
- Can of Cream of Chicken soup
- If you are not into canned soups you might try a combination of chicken stock, mashed potatoes, and a little cream. (I haven’t tried this myself so you will need to tweak the portions a bit to see what works best.)
- Bottle of Beer (I think so far Guinness has been my favorite.)
- Salt and Pepper to taste
Cook on stove for 25 minutes stirring lightly to prevent the bottom from burning.
Spoon pie out into waiting tins (either with or without pie crust bottoms) cover the pies. I freeze most of mine mine without baking them.
If you are connecting the crusts, pinch them like you would a pie. If you are just covering the top, then simply push the edges down as you see in my image. I also found I could place a little circle or square of left-over pie crust on top (held on with a little water or egg white) to designate which ones had “yucky” things like peas for the rest of the family.
To cook the pie right from the fresh batch on the stove – place in 350 degree oven for 25-30 minutes, then let cool for 5 minutes, enjoy!
To cook the frozen pies – preheat oven to 350 degrees and cook for 50-60 minutes, then let cool for 5 minutes, enjoy!