Now tell me, kids, who doesn’t love pot pie?
(You there! Yes, you in the back with your hand raised — you don’t love pot pie? Get out of my classroom!)
We all love chicken pot pie, right? Good! Well, this one is extra specially delicious. Why? Because it’s got tasty chicken and veggies in a golden, pillowy biscuit crust, plus it’s got the added bonus of everyone’s favorite sauce. Now tell me, class, who doesn’t love beer? Yep, that’s what I thought!
Black & Tan beer is a very fetching combination of porter and lager. In fact, I find myself fetching it from the refrigerator over and over until it’s gone.
My brand of choice is Yuengling (pronounced ‘ying-ling’), which may sound like a Chinese beer, but it’s actually made in Pennsylvania at America’s oldest brewery (yeah, I read beer labels.) Their slogan is “Yuengling — The Beer That Made Pottsville Famous.” (Alright, it isn’t but it certainly should be; Pottsville, PA deserves to be famous!)
Free Bonus Joke: Why did Alice B. Toklas invent Hash Brownies?
Because someone had already done Pot Pies!
(BTW, does eating food that contains munchie-inducing ingredients generate Perpetual Motion? Just asking.)
Here’s how to make the Yukon Gold Drunken Chicken & Biscuit Pot Pie Recipe:
2 1/2 cups chicken stock or broth
2 lbs boneless, skinless, chicken breast
1 1/2 cup chopped onions
1 1/2 cup sliced carrots (1/4 inch slices)
1/2 tsp black pepper
2 1/2 cups diced Yukon Gold potatoes
1 roll refrigerated ‘Grands’-type biscuits (’Flaky Layer’ style)
12 oz ‘Black & Tan’ beer (I use Yuengling)
2 tsp dried tarragon
1/4 tsp cayenne pepper
1/4 tsp ground allspice (or nutmeg)
2 Tbsp corn starch (mixed with 2 Tbsp cold water)
1/2 cup chopped roasted red peppers
1 1/2 cups grated sharp Cheddar cheese
Preheat oven to 350 degrees. In a stockpot or large saucepan, bring the stock, chicken, onion, carrots, and black pepper to a simmer; cover and cook 5 min.
Add the potatoes, return to a simmer, and cook 6-7 minutes until the potatoes are just tender. Remove the chicken and vegetables from the stock and set aside. Reserve the stock.
Remove and separate the biscuits. Take a biscuit, find a spot between the layers about halfway down, and carefully separate it into two approximately equal halves (in other words, two round, half-height biscuits.) Repeat with the rest of the biscuits.
Generously coat the inside of a large casserole dish with cooking spray. Take eight of the ‘half-biscuits’ and line the bottom of the casserole, stretching and overlapping where necessary. Bake at 350 degrees for 10-12 minutes until lightly browned.
While the biscuits are baking, add the beer, tarragon, cayenne, and allspice to the stock. Bring to a low boil and cook 5 minutes.
Stir in the corn starch and continue stirring until thickened (about 1 minute.) Remove from the heat and stir in the chicken / veg mixture and the red peppers. Adjust salt and pepper to taste.
Ladle the filling into the casserole, sprinkle on the cheese, and top with the remaining biscuits, stretching and overlapping where necessary (rustic-looking is good!)
Bake 12-15 minutes or until biscuits are golden.
NOTE: To prevent the underside of the bottom layer of biscuits from becoming too dark, place the casserole in a heavy baking pan or cookie sheet to diffuse the heat.
Please join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: March 8th to March 15th 2011.
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