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Easy Chicken Pot Pie with DEADLINE

Chicken pot pie -- a good one, at least -- is uniquely delicious. Filling and savoury with a variety of textures, from the flakey, buttery crust to the tender carrots and peas, this is comfort food at its best. 

You're going to want to use a 12" cast iron skillet for this one, or at least an oven-safe similarly-sized pan. 

INGREDIENTS

  • One grocery store prepared rotisserie chicken
  • 3 large carrots
  • 2 large white onions
  • 1 cup frozen peas
  • 4-5 cloves garlic
  • 1 package prepared puff pastry (thawed ahead of time!)
  • 4 tbsp unsalted butter
  • 5 tbsp all purpose flour
  • 1 cup heavy cream
  • 1 can DEADLINE Premium Blonde Lager
  • Salt and pepper to taste

STEP BY STEP

1. Preheat your oven to 425 degrees farenheit.

2. Strip all of the meat off the chicken -- all of it. Chop it into rough pieces. (Tip: Don't waste the carcass -- between the chicken and the bits of veggies you'll have left over, you've got the base for a great chicken stock)

3. Peel and dice carrot and onion into bite-sized pieces -- feel free to define "bite sized" for yourself. Roughly chop garlic.

4. Melt 3 tbsp butter in your pan over medium-high heat. Once butter begins to froth, add onions, carrots and garlic to the pan. Cook until onions are glassy and the carrots just begin to soften -- about 6-8 minutes.

5. Sprinkle flour over vegetables and mix until it mixes and coats the contents of the pan.

6. Add heavy cream, and most of a can of DEADLINE Premium Blonde Lager. Season with a few dashes of salt and pepper; add thyme. Mix and cook 2-3 minutes, until liquid begins to simmer.

7. Add cooked chicken and peas to pan, and mix it all up. Let it keep simmering while you move on to the next step...

8. Roll out your thawed puff pastry on a lightly floured surface, until it's large enough to cover your pan with some overhang.

9. Place rolled out puff pastry overtop of pan, trimming to about 1" overhang. Fold pastry under to just over the pan rim and crimp with a fork.

10. Using a sharp knife, cut half a dozen vents into the pie top in any pattern you fancy -- as long as steam has a way to escape, you're good.

11. Melt remaining 2 tbsp of butter (toss it in the microwave, it's the easiest way to do it) and liberally brush the pastry top.

12. Put pie in preheated oven and cook for approximately 20 minutes, until the pastry takes on a nice golden brown colour. 

13. Lower heat in oven to 350 degrees farenheit, and cook for an additional 30 minutes.

14. Remove pie from oven, and let sit at least 15-20 minutes before serving. Pair it with another DEADLINE Premium Lager, and a nice green salad if you're feeling guilty about calories.

 

Note: This recipe is based heavily on Bon Appetit's one-skilled chicken pot pie. Bon Appetit is a big inspiration in the brewery's cooking!

 

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