These miniature Butternut Beer Cheese Chicken Pot Pies make delicious use of seasonal fall vegetables and beer. They may seem small and dainty, but they’re rich and packed with fall flavor. Grab a spoon and cozy up to these creamy, cheesy pot pies!
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Who doesn’t love a hearty and delicious pot pie? It’s one of my favorite things to make during fall and winter. The inspiration for this recipe came from eating a delicious beer cheese appetizer at a Cleveland restaurant. Beer cheese has an intensely rich flavor and I wanted to capture that in a fall dish. I decided to create a fall inspired chicken pot pie with seasonal vegetables like butternut squash and brussels sprouts. I’ve also snuck in some Italian sausage to enhance the overall richness of the dish.
While I do love the miniature nature of these pot pies, you can certainly bake them as one large pie. Either way, these pot pies are sure to be a crowd pleaser!
Ingredients for Butternut Beer Cheese Chicken Pot Pies
Be prepared for your entire kitchen to smell like a beer garden during Octoberfest! The beer, cheeses and seasonal vegetables create a beautiful aroma that gets more intense as the mixture simmers. Using spices like thyme and paprika help to combine all of the flavors to create a well balanced pot pie.
- sweet or hot Italian pork sausage
- yellow onion
- butternut squash
- brussels sprouts
- dried thyme
- smoked paprika
- salt and pepper to taste
- boneless skinless chicken breast
- chicken broth
- pumpkin beer or amber ale – use your favorite seasonal fall beer!
- heavy cream
- cornstarch
- sharp cheddar cheese
- Gruyere cheese
- store-bought pie crusts – or homemade if your prefer.
- egg
Here’s what else you’ll need:
- large pot or Dutch oven with lid (my favorite!)
- stirring spoon
- cutting board and knife
- small mixing bowl
- tongs
- medium mixing bowl
- 2 forks to shred chicken
- 4 (6oz-8oz) ramekins
- pastry brush
- measuring cups and spoons
How to Make Butternut Beer Cheese Chicken Pot Pies
These cute little pot pies take just 1 hour to make! Most of the additional steps can be done while the chicken is cooking and the mixture simmers. Creating the crust design is completely up to you. If you’re not in the mood to create a lattice design, that’s totally fine! I prefer doing a combination of lattice and fully covered crust to give my guests some variety.
- Cook sausage until no longer pink. Add onion and continue to cook.
- Next, add butternut squash and brussels sprouts then season with thyme, smoked paprika, salt and pepper and stir to combine. Cook, stirring often until the vegetables begin to soften and brown slightly.
- Place chicken breasts in the pot on top of the vegetables then pour chicken broth and beer over everything. Bring to a boil, then reduce heat and let simmer, covered.
- Combine heavy cream and cornstarch in a small mixing bowl.
- Transfer cooked chicken to a medium-sized bowl. Use 2 forks to shred the chicken. Transfer shredded chicken back to the pot.
- Bring refrigerated pie crust to room temperature. Pour heavy cream and cornstarch mixture into the pot, stirring to combine. Next, add the cheddar and Gruyere cheese and stir well. Allow the mixture to thicken.
- Prepare the pie crust and grease your ramekins.
- Use a ladle to pour even amounts of the mixture into each ramekin. Top each with your prepared pie crust.
- Brush the tops of each pot pie with egg then bake until the tops are nicely browned. Serve warm.
More Fall Recipes
- Apple and Brie Galette with Pretzel Walnut Crust
- Sweet Potato Gnocchi with Bacon and Sage
- Sesame Apple Cider Pork Meatballs
- Baked Apple Cider Donuts
- Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
- Apple Spice Cake with Cream Cheese Frosting
- Baked Pumpkin Pudding Cups
Please let me know how your Butternut Beer Cheese Chicken Pot Pies turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Butternut Beer Cheese Chicken Pot Pies
These miniature Butternut Beer Cheese Chicken Pot Pies make delicious use of seasonal fall vegetables and beer. They may seem small and dainty, but they're rich and packed with fall flavor. Grab a spoon and cozy up to these creamy, cheesy pot pies!
Heat a large Dutch oven or pot (with a lid) over medium-high heat. Add sausage and cook, breaking apart while stirring, until no longer pink (about 5 minutes). Add onion to the pot and cook, stirring occasionally, for about 5 minutes.
Next, add butternut squash and brussels sprouts to the pot then season with thyme, smoked paprika, salt and pepper and stir to combine. Cook, stirring often, for about 8 minutes or until the vegetables begin to soften and brown slightly.
Place chicken breasts in the pot on top of the vegetables then pour chicken broth and beer over everything (make sure chicken is fully submerged). Bring to a boil, then reduce heat and let simmer, covered, for 25 Minutes.
While mixture is simmering, combine heavy cream and cornstarch in a small mixing bowl. Set aside.
Once the 25 minutes are up, remove lid and transfer cooked chicken to a medium-sized bowl. Use 2 forks to shred the chicken. Transfer shredded chicken back to the pot (you can leave the pot over low heat while shredding chicken).
Preheat oven to 450°F and bring refrigerated pie crust to room temperature. Pour heavy cream and cornstarch mixture into the pot, stirring to combine. Next, add the cheddar and Gruyere cheese and stir well. Allow the mixture to thicken, stirring occasionally, for about 10 Minutes.
While mixture is thickening, prepare the pie crust and grease 4 (6oz-8oz) ramekins. You can cut the crust into strips matching the length of your ramekins or trace the circumference of the ramekins to make a fully covered pie. I like doing a combination of both to add some variety.
Once the mixture has thickened nicely, use a ladle to pour even amounts into each ramekin. Top each with your prepared pie crust, making sure they stick well to the sides of the ramekins. If making a fully covered pie, make sure to cut a cross at the top for steam to be released.
Brush the tops of each pot pie with egg then bake for 10 Minutes or when the tops are nicely browned. Serve warm. Enjoy!
Ingredients
Directions
Heat a large Dutch oven or pot (with a lid) over medium-high heat. Add sausage and cook, breaking apart while stirring, until no longer pink (about 5 minutes). Add onion to the pot and cook, stirring occasionally, for about 5 minutes.
Next, add butternut squash and brussels sprouts to the pot then season with thyme, smoked paprika, salt and pepper and stir to combine. Cook, stirring often, for about 8 minutes or until the vegetables begin to soften and brown slightly.
Place chicken breasts in the pot on top of the vegetables then pour chicken broth and beer over everything (make sure chicken is fully submerged). Bring to a boil, then reduce heat and let simmer, covered, for 25 Minutes.
While mixture is simmering, combine heavy cream and cornstarch in a small mixing bowl. Set aside.
Once the 25 minutes are up, remove lid and transfer cooked chicken to a medium-sized bowl. Use 2 forks to shred the chicken. Transfer shredded chicken back to the pot (you can leave the pot over low heat while shredding chicken).
Preheat oven to 450°F and bring refrigerated pie crust to room temperature. Pour heavy cream and cornstarch mixture into the pot, stirring to combine. Next, add the cheddar and Gruyere cheese and stir well. Allow the mixture to thicken, stirring occasionally, for about 10 Minutes.
While mixture is thickening, prepare the pie crust and grease 4 (6oz-8oz) ramekins. You can cut the crust into strips matching the length of your ramekins or trace the circumference of the ramekins to make a fully covered pie. I like doing a combination of both to add some variety.
Once the mixture has thickened nicely, use a ladle to pour even amounts into each ramekin. Top each with your prepared pie crust, making sure they stick well to the sides of the ramekins. If making a fully covered pie, make sure to cut a cross at the top for steam to be released.
Brush the tops of each pot pie with egg then bake for 10 Minutes or when the tops are nicely browned. Serve warm. Enjoy!
Notes
Notes
PRO TIP: If using store-bought pie crust, make sure to bring the dough to room temperature before unrolling and prepping.
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