Description
A comforting potpie filling with a rich cheddar-stout crust, perfect for make-ahead meals.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup stout beer
- 1 pre-made pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, sauté onions and carrots until softened.
- Add the shredded chicken, peas, and potatoes to the pot.
- Sprinkle flour over the mixture and stir to combine.
- Pour in the chicken broth and stout beer, stirring until thickened.
- Add thyme, salt, pepper, and cheddar cheese, mixing well.
- Transfer the filling to a pie dish and cover with the pie crust.
- Cut slits in the crust for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown.
Notes
- This dish can be made ahead and frozen before baking.
- For a vegetarian option, substitute chicken with mushrooms and vegetable broth.
- Let the potpie cool before freezing for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg