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Chilly nights call for a saucy, bubbling pot pie with a golden biscuit top. This one simmers chicken in pumpkin beer with peppers and smoky andouille, then gets blanketed in cheddar-studded beer bread biscuits. It’s simple, hearty, and exactly the kind of cozy we all want right now.
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.
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.
FAQ:
Can I skip the beer?
Yes—use chicken broth. The flavor is a bit lighter and less malty, but still cozy and comforting.
Breasts vs. thighs—what’s best here?
Both work; breasts are lean and shred neatly, while thighs are more forgiving and come out extra juicy.
How do I know the biscuits are done?
Look for deep golden tops and a filling that bubbles around the edges; the bottoms should feel set, not doughy.
Can I make the filling ahead?
Absolutely. Cook and cool the filling, refrigerate up to 2 days, then rewarm to a simmer, top with fresh biscuit dough, and bake.
Beer Braised Chicken Pot Pie with Cheddar Biscuits.
Ingredients
- 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
Biscuits
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Wednesday meet your new favorite pot pie. 🙂
This was the best pot pie I have made. My family loved it! I added to some zucchini and carrots too just to up the veggie factor. Thanks for another great recipe.
Thank you Kim!! xTieghan
I’m not big on beer, but the way it cooks in this is lovely! This is the coziest comfort food I’ve had in ages! Yet again, fantastic job, Tieghan!
Thank you Kaley! I am so glad this recipe turned out so well for you! xTieghan
This recipe was really good! I had some extra biscuit dough so just made them into extra biscuits. I’ll probably also add salt/pepper to the dough next time. The flavor profile of the chicken and sauce was amazing! I will definitely make this again.
Thank you so much Samantha! I am really glad this turned out so well for you! xTieghan
This was so so good! I made it for a holiday party for my friends and it was a huge hit!
I am so happy to hear that! Thank you Rachyl!
Made this for the second time yesterday and am very excited about my lunch leftovers!
I am so happy to hear that! Thank you Katie!
This recipe was great, I used boneless chicken thighs and baked a more basic biscuit separately. Result was flavorful and spicy. Next time I might serve it with rice as it came out almost like a gumbo.
Thank you Melissa!
You totally rocked it with this recipe! My husband LOVED it! And he’s quite the cook himself. Thanks!
That is amazing! Thank you Jenna!
I am confused by this ingredient: 1 ounce pumpkin beer 12, or your favortie beer. Did you mean “1 12-oz pumpkin beer, or your favorite beer”? If not, how much beer goes into the chicken dish itself?
So sorry for the trouble, you need 1 (12 ounce) beer. hope you love this!!
Can I make this with any beer, and not pumpkin beer specifically?
Hi! Yes, any beer you drink will be great. Hope you love these!
Hi, I gotta say this recipe looks absolutely delish! I’ve decided to make it for my birthday dinner party next weekend, hope it will please my crowd as it has yours. 🙂 I was just wondering if you think it would be ok to substitute the pumpkin beer, which I don’t have in my country, with apple cider? I was thinking that it might add a nice sweetness to it. Also, since I want to be with my guests as much as possible and avoid spending too much time in the kitchen, would it be ok to make the chicken mixture a few hours in advance and to then top it with the biscuit dough when I’m ready to put it in the oven?
Thank you so much!
Have a great day. 🙂
I made it! So yummy but mine turned out really watery. I followed the instructions to a T….can’t figure out where I went wrong.
Hey! I would just simmer the chicken longer until it thickens for you. So happy you loved this! Thanks!
Made this last night, super yum! Next time I’ll add a little bit of sugar to the sauce, the beer made it quite bitter. The biscuits on top were out-of-this-world good, thanks so much, I love your site 🙂
YAY! So happy you loved this one Mari! Thank you!!
I just discovered this blog and already have at least 10 recipes saved for later. I’m so excited to try this one, but I couldn’t find cornstarch when I bought the ingredients. Is it necessary? Is there something else I can sub for it? Thank you!
Hey Carolyn!! Thank you so much! I am thrilled you are enjoying my recipes! You can use and equal amount of flour for the cornstarch. Let me know if you have questions. Thank you! 🙂
I am so excited to make this! Making for my whole family for Sunday dinner, wondered if you think i can make the chicken mixture a few days in advance and then heat it up and bake with the biscuits a few days later? Thank you!
Hey Whitney! So sorry for the delay. Hope the dinner turned out amazing! For the future, yes you can make the chicken in advance and then just add the biscuits before baking. Please let me k ow if you have other questions. Thank you!!!
Apologies – accidentally put these questions on the wrong recipe!!
As per usual, this recipe looks fabulous!
2 Questions for you –Do you think that the cream could be substituted with milk? Or would that throw off the consistency/ creaminess too much?And I’m hoping to make this on a Sunday and use as lunches – would you recommend doing the biscuits on the side, or will they keep just fine if I bake them on top?Thank you!! ?
haha! Ok it’s actually the same answer for this recipe too soo….
Hey Rebecca! Milk should work just great and as for the biscuits, yes, I would make them on the side. You can bake them at 350 on a baking sheet. Let me know if you have questions. Thank you! ?