With beer bread biscuits and all the cheddar cheese!
Because it’s fall, and comfort food is a must.
So I’ve spent the last three days working on some new videos for you guys, and in preparation for these videos I had to look back through some older content on the blog. And when I say old, I mean old! A couple of week ago I stumbled on this recipe from way back in the day. It honestly pains me to look at those photos, BUT when I remembered back to the recipe, I couldn’t help but think, “man, I really need to bring this recipe back to life somehow because it’s like, SO GOOD”.
Enter this Beer Braised Chicken Pot Pie. It’s the same beer braised chicken, BUT with cheesy beer bread biscuits on top. Yes, yes, yes! I mean, saucy chicken is good, but saucy chicken with buttery beer bread biscuits… a million times better! <–like for real.
I hope I’m not boring you guys with all my cozy eats, but I really just cannot help it. With all of the chilly nights we’ve been having, it’s all I am craving…just crossing my fingers that you guys are feeling the same way because there are more cozy eats to come.
When I was making this dish the other week, I was other in the middle of making a million other things as well, but I cannot lie, this was totally what I was most excited about.
Okok, AND maybe I was also overly excited because this happened to be the day I found out that the Gilmore Girls A Year in The Life is going to be premiering on Netflix November 25th…aka black Friday!! Meaning the perfect day of the year to chill on the couch and binge watch all four ninety minute episodes. Please tell me that I have some Gilmore Girl fans out there that will be doing the same??
I already have plans to have basically a second Thanksgiving, only Gilmore Girls style. Meaning coffee, doughnuts, pop tarts (homemade of course!), tacos, pizza and um, ok all the Christmas cookies and hot chocolate too…obviously.
Can you say world’s biggest dork or what? Whatever. Don’t even care. I am pumped. ?
Wait, do you think this is something Lorelai and Rory would eat? I dunno, it feels kind of put together for them? But maybe not cause, chicken + beer + biscuits seems pretty Lorelai Gilmore, no?
Anyway, not sure how I got so off topic there…let’s get back to this pot pie!
So here’s the run-down for this beer braised chicken pot pie. It all starts off with that braised chicken, cooked in pumpkin beer with onions, bell peppers and andouille sausage and then finished with the simplest, most delicious beer bread biscuit topping. Oh, and a little cheese too, you know, for good measure! Then just bake and eat! Pretty simple, but so good. The secret here is the pumpkin beer and andouille sausage, these both add so much flavor and the sausage adds a nice smoky kick! If you’re not a fan of pumpkin beer, use your favorite variety, and if you don’t drink beer, use chicken broth.
From start to finish you can make this all in one pot if you choose, just make sure to start cooking everything in an oven safe pot. If you don’t have an oven safe pot, just transfer the braised chicken to a baking dish and top with biscuits.
Oh, and did I mention this is kind of a crowd pleaser? Cause it is!
Do you remember over the weekend how my brother Red had that snowboard movie premiere in Aspen? Yeah, well that meant my parents house was full, which meant I was cooking, which meant this was dinner. HUGE hit, no leftovers in site.
Beer Braised Chicken Pot Pie with Cheddar Biscuits.
Servings: 6 Servings
Calories Per Serving: 687 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 onion finely chopped
- 2 red peppers chopped
- 1 (12 ounce) pumpkin beer , or your favortie beer
- 4 boneless skinless chicken breasts or chicken thighs I used chicken breasts
- 2 andouille sausage links quartered
- 1 (14 ounce) can diced tomatoes
- 1 (4 ounce0 can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons dried thyme
- 1/2 teaspoon cayenne pepper
- kosher salt + pepper
- 1/2 cup heavy cream with 2 teaspoons cornstarch
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons honey
- 4 tablespoons butter grated
- 1 cup shredded cheddar cheese
- 3/4 cup pumpkin beer
View Recipe Comments
- Preheat the oven to 375 degrees F.
- Heat a medium pot (preferably oven safe) over medium heat and add the olive oil. Add the onion and cook, stirring often, until softened, 10 minutes. Add the bell pepper, chili powder, paprika, thyme and cayenne and season with salt + pepper and cook another 5 minutes. Pour in the beer. Add the chicken, sausage, tomatoes and green chilies, stirring to combine. Bring to a simmer, cover and simmer 25-30 minutes or until the chicken is cooked through and shreds easily. Shred the chicken with two forks, leave to simmer.
- Whisk together the heavy cream and cornstarch and stir into the chicken. Simmer 5 minutes and then remove from the heat.
- Meanwhile, combine the flour, baking powder and butter in a medium bowl and toss to combine. Add the honey and beer and mix until just combined. Fold in the cheddar.
- Remove the chicken from the heat. If not already in an oven safe dish, then transfer to one. Drop 2 tablespoons of biscuit dough over top the chicken. Place in the oven and bake for 15-20 minutes or until the biscuits are golden. Remove from the oven and let cool 5 minutes. Eat!
Wednesday meet your new favorite pot pie. 🙂
Followed directions to a T. Turned out perfectly ❤️
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Hi Tieghan! Firstly, I’m a US ex-pat living in the UK and I cook your meals on most nights of the week! You are a family fave. I’ve made this recipe twice now. First time, I used way too many green chillies and it was far too spicy, and also still really bitter from the beer as it didn’t cook off well. Also the consistency just wasn’t right at all. This time, I slow cooked it on high for 3 hours which cooked off the beer and I also left out the chillies completely, and it was far better to our taste! Still a lovely spice but not overpowering, and the sweetness of the biscuits counter balance the spice perfectly. Slow cooking it really released the flavours of the andouille and made the chicken so juicy. I have to sell this as a “southwestern camp style chicken chilli” to my husband here because being British, he fundamentally disagrees with the fact that this is a pie! 😀 But he gobbles it up nonetheless. Love that your recipes are a “feel” thing, works well for my curiosity. Keep em’ coming, and thank you!
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! Thanks for sharing what worked well for you and making so many recipes!! xT
Could you make this in a crockpot?
Yes, that will work for steps 1-4 you can cook on low for 6 hours but then step 5 you will want to do in the oven. I hope this recipe turns out well for you, please let me know if you give it a try! xx
This is one of those “trust the process” recipes that I probably trusted too hard. The sauce does not thicken the way the picture implies, and tex-mex chicken pot pie is a combo that doesn’t really work. You can skip the cornstarch by just planning on an adequate time for the sauce to thicken, about 30 min. I also added chicken stock and some lime juice to cut through the bitterness of the beer. It was fine, but I would probably go for a normal chicken pot pie recipe next time.
Thanks so much for giving this recipe a try and sharing your feedback. So sorry to hear it was not enjoyed! Please let me know if I can help in any other way! xT
I made this recently and it was amazing! I didn’t have nearly as much juicy sauce as shown in your pictures. If I were to add more beer chicken broth to get additional sauce, would you recommend increasing the seasoning as well?
I didn’t see an amount for olive oil in ingredient list so I just drizzled a little in the pan. This was delicious. Hubby and I both loved it on this cold night. I haven’t been able to find pumpkin beer so I’ve been using Samuel Adams Pumpkin Ale. It’s delicious in this pot pie and your Beer Bread recipe.
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
I plan on making this soon but have a question… Can you clarify how many ounces of sausage the recipe calls for?
I just used 2 sausage links:) I hope you love this recipe, please let me know how it turns out! xTieghan
Is it two hotdog type sized or the really long ones they have to fold in the package? (longer than 12 inches)
Two hot dog sized:) This really does not have to be exact, you can add more or less to your liking! xTieghan
New Home Cook Here (as in, I just moved out of my parents house for the first time and am starting to learn how to feed myself)! Chose this for a ‘Family Dinner Night’ with some friends, and it went SO WELL! Even though I fumbled through the chopping and the mixing (deciding what size pot to use was strangely challenging), it turned out delicious! This dinner made clean-plate-club members of all of us!
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Hey! Is this spicy at all?
No, this recipe is not spicy. I hope you love the dish, please let me know if you give it a try! xTieghan
Really great. Like Tex mex chicken pot pie.
Comfort food. Everyone liked.
Thanks so much Karen!! xTieghan
This recipe is hearty and delicious. This one will be going in our regular rotation!
Thank you Emily! I am so happy to hear that! xTieghan
Should the sausage be fully cooked or raw when going in with the chicken? I’ve mostly seen precooked andouille sausage so I wanted to be sure!
They are going to be raw. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Damn good! Adding to my fall and winter dishes ASAP
Amazing! I am really glad you liked this one, Breanne! xTieghan