Description
A delicious potpie filling topped 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
- 1/2 cup butter
- 1 cup milk
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, melt butter over medium heat and sauté onions until translucent.
- Add carrots, peas, and potatoes, cooking until slightly tender.
- Stir in flour, thyme, salt, and pepper, cooking for 1-2 minutes.
- Gradually add chicken broth and milk, stirring until thickened.
- Mix in shredded chicken and cheddar cheese, then remove from heat.
- Pour the filling into a baking dish.
- In a separate bowl, combine stout beer with additional flour to create the crust.
- Spread the crust over the filling and cut slits 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 or tofu.
- Feel free to add other vegetables like corn or green beans.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg