Two more days til St. Patrick’s Day ya’ll! Today I have a fabulous recipe for you that will definitely make it into a higher rotation on your menu playlist than just a St. Patrick’s Day hit. So here you have it, one of the great comfort food staples made even more scrumptious with the addition of Smithwick’s Irish Ale and Kerrygold Cheddar cheese. That’s right, Irish Beer & Cheese Chicken Pot Pies! Yum, yum and triple yum!
These pot pies have all the most tasty ingredients in them. I’ve already mentioned the beer and cheese, so I imagine I have quite a few of you there. However, these pies also have bacon, leeks, mushrooms and did I mention there was some Vodka thrown into the crust for good measure. Hooo-wee! That is a whole lot of yumminess in one little ole dish!
I baked a few of mine in individual mini pie tins, which I found at Crate & Barrel,
and a few in ramekins topped with that delicious buttery and flaky pie crust.
The ramekins version are easier to pull off and my husband like these best because they held a larger amount of that savoury filling. Being a sucker for all things bread and crust, I loved the individual mini pie version, which I think looks absolutely adorable. Of course both versions were equally delicious. My husband loves a good pot pie, so I’ve tried quite a few recipes. This one is at the top of his list! Give your St. Patrick’s Day revellers one of these Irish Beer & Cheese Chicken Pot Pies so that they can keep up their strength for all of the celebrations they have planned!
Irish Beer & Cheese Chicken Pot Pies
recipe slightly adapted from: The Beeroness
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 Tablespoons sugar
- 5 Tablespoons butter cold, cut into cubes
- 1/4 cup shortening
- 2 Tablespoons vodka
- 2 Tablespoons cold water
For the filling:
- 1 Tablespoon 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 (or the breast of one rotisserie chicken)
- 2/3 cup chicken broth
- 1 1/3 cup Smithwick’s Irish Ale
- ¼ cup flour
- ½ cup corn kernels
- ½ cup peas
- 2 cups shredded Kerrygold cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- ¼ cup melted butter
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.
Add the remaining flour and process until well incorporated, about 1 minute.
Move to a bowl and add the water and the vodka, combine with a spatula or wooden spoon or merely knead it with your hands.
Form the dough into a disk. Wrap the disks in plastic wrap and chill until very firm, about two hours.
Preheat oven to 400° F.
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.
Add the bacon and cook for 2 minutes.
Add the mushrooms and cook until soft and darkened.
Add the chicken and sauté until cooked through, about 5 minutes. I have also used the breast of a rotisserie chicken instead of raw chicken. If you would rather do this, add the shredded rotisserie chicken in after you have added the beer.
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.
Add the beer to the pan and stir to combine. (if using rotisserie chicken, add it in at this point) Add the peas, corn, cheese, salt and pepper. Stir until the cheese has melted and is well combined with the broth.
At this point you must decide whether you are using the mini pie tins or ramekins.
If you are using the mini pie tins:
Roll out your crust dough. Cut the bottom crusts and line the pie tin with them. Fill with chicken filling. Cut your pie lid out, slightly smaller than the bottom crust. Lay it over top of the filled crust and crimp the edges of the bottom and top crusts together. Cut a couple vent holes in the top crust.
If you are using ramekins:
Roll out your crust dough. Cut out the lids for your pies, slightly larger (about 1″) than the ramekins you are using. Pour chicken mixture into small, portion sized, oven safe ceramic dishes. Grease around the top edge of the dish with butter. Drape the crust lid over the top of the ramekins. Cut a couple of vent holes in the top crust.
Brush the top of the pot pies with an egg wash or melted butter. Bake at 400°F for 20-25 minutes until golden brown. Let sit for 5-10 minutes before serving.