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Chicken Ale Pie

This hearty pie will make you feel like you're in an English pub havin' a pint!

Ingredients

  • 1/4 cup butter
  • 3 cloves garlic minced
  • 1 cup heaping sweet onion, diced
  • 1 large chicken breast chopped into bite size pieces
  • 6 chicken thighs chopped into bite size pieces
  • 1 1/2 cups celery chopped
  • 1 1/2 cups carrots chopped
  • 2 cups white mushrooms chopped
  • 1 cup amber ale or similar, divided into 1/3's
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 cup whole milk
  • 2 tbsp all-purpose flour divided
  • salt pepper to taste
  • Puff pastry I totally used storebought
  • 1 egg beaten with a splash of milk to make egg wash

Instructions

  • Preheat oven to 400 degrees F
  • Chop all chicken and vegetables
  • Season chicken with salt and pepper
  • Add butter to large skillet on medium heat
  • Add garlic when butter bubbles
  • Once garlic is fragrant, add onion, season with salt and pepper, cook for about 3 minutes
  • Add all chicken, stirring to brown all sides
  • Add 1/3 cup beer to chicken and onion. Continue cooking for 5 minutes
  • Add mushrooms, celery and carrots.
  • Cover with a lid and cook for 2 minutes on medium-high heat
  • Add next 1/3 beer, season with salt, pepper, thyme and oregano
  • Add milk and 1 tbsp flour, stirring
  • Add last 1/3 of beer, stir and cover with lid for 2 minutes
  • Add 1 tbsp of flour, stirring and season again with salt and pepper
  • Bring to a boil and then let simmer, covered, for around five minutes as you prepare the puff pastry
  • Grease a 2.8 litre casserole dish
  • Prepare your puff pastry per the instructions on the package, rolling it out to fill the bottom and sides of your casserole dish
  • Roll out the top portion as well
  • Pour pie filling into pastry-lined casserole dish
  • Place second pastry on top, pinching top and bottom together where they meet (don't worry about making this look pretty!)
  • Place into preheated oven for 30 minutes
  • After 30 minutes, brush eggwash over the top of the pie (I didn't use the whole egg)
  • Place back into oven for 15 minutes
  • After 15 minutes, let pie rest for 5 minutes before serving
  • Enjoy!