Description
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!
Ingredients
Units
Scale
- 1/2 lb sweet or hot Italian pork sausage
- 1 yellow onion, finely chopped
- 2 cups butternut squash (about 1/2 a large butternut squash), peeled and cubed into bite-sized pieces
- 2 cups brussels sprouts, roughly chopped
- 1 tsp dried thyme
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 lb boneless skinless chicken breast
- 1/2 cup chicken broth
- 12 oz pumpkin beer or amber ale
- 1/4 cup heavy cream
- 1/4 cup cornstarch
- 4 oz sharp cheddar cheese, grated
- 4 oz Gruyere cheese, grated
- 1 refrigerated store-bought pie crust OR homemade if you prefer
- 1 egg, lightly beaten
Instructions
- 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!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Mains
- Method: Stovetop + oven
Nutrition
- Serving Size: 1 pot pie
- Calories: 994
- Sugar: 6g
- Sodium: 1174mg
- Fat: 58g
- Saturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 57g
- Cholesterol: 239mg