Cooking With Beer – Sierra Nevada Pale Ale Campfire Chicken Pot Pie

(Courtesy Sierra Nevada Brewing)

Festive foods take on new meaning when made with serious beer. And who doesn’t like campfire food especially when it’s made with a classic pale ale.

This tasty recipe comes from Sierra Nevada Brewing and it uses the brewery’s iconic Pale Ale, an assertive yet balanced 5.6% ABV American Pale Ale, one of the beers that sparked the American craft beer revolution when it debuted in 1980.

With just a basic Dutch oven, a simmering bed of coals, and the right beer, you can whip up this comfort food classic with a classic Pale Ale twist.

So let’s do this!

Sierra Nevada Pale Ale Campfire Chicken Pot Pie

Ingredients

1 can or bottle (12 ounces) of Sierra Nevada Pale Ale
1 tablespoon neutral oil, like canola or grapeseed
2 carrots, diced
1 medium onion, diced
8 ounces mushrooms, sliced
1 rotisserie chicken, shredded
1/2 cup frozen peas
12 ounces condensed cream of chicken soup
16 ounces pack of refrigerated biscuits
1 tablespoon flat-leaf parsley, chopped

Directions

Step 1

Heat a large Dutch oven over a bed of coals*. Add oil, carrots and onions and cook until onions are a bit translucent, 5-7 minutes.

Step 2

Add mushrooms, shredded chicken, and peas. Cook for 3-5 minutes, stirring to mix.

Step 3

Add condensed cream of chicken soup and Pale Ale. Cover and bring to a boil.

Step 4

Remove lid and arrange biscuits on top of soup mixture. Cover with lid and arrange 10 coals on top. Cook for 15 minutes, until biscuits are browned on top and cooked all the way through.

Step 5

Remove from heat and let cool for 5 minutes. Top with chopped parsley and serve.

*You can also use your stovetop to sauté and your oven for baking. Preheat oven to 425° F and bake for 15-20 minutes, until biscuits are browned on top and cooked all the way through.

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