GUINNESS BRAISED SPICY CHICKEN POT PIE

Name: GUINNESS BRAISED SPICY CHICKEN POT PIE
Prep time: PT30 mins
Cook time: PT20 mins
Total time: PT30 minsPT20 mins
Yield: 6
Ingredients: Guinness Braised Chicken; 1 cup chorizo sausage, removed from casing; 2 tbsp olive oil; 1 large Spanish onion, diced; 2 carrots, diced; 2 red bell peppers, diced; 3 garlic cloves, minced; 2 tbsp minced cilantro stems; 1 jalapeno pepper, finely diced; 1 tsp chili powder; 1 tsp smoked paprika; 2 tsp dried thyme; ½ tsp ground cayenne; 1 can Guinness Draught; 4 free-range boneless skinless chicken breasts; 1 14 ounce jar passata; Zest of 1 lime; ½ cup heavy cream; Sea salt and freshly cracked black pepper; Guinness Cheddar Chive Scones; 1 ½ cup all-purpose flour; 1 tbsp baking powder; ½ tsp sea salt; 2 tbsp pure maple syrup; ¼ cup grated cold butter; 1 cup aged cheddar cheese; 2 tbsp minced fresh chives; ¾ cup Guinness Draught

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Guinness shows up two ways in this hearty pot pie dish

Featured Beer:

Guinness Draught

three bowls of food and a beer on a wooden table

Guinness shows up two ways in this hearty pot pie dish

Featured Beer:

Guinness Draught

A flavorful pot pie made with Guinness braised chicken and Guinness Cheddar Chive Scones.

Featured Beer:

Guinness Draught

Difficulty

Medium

Prep Time

30 mins

Serves

Cooking Time

20 mins

Ingredients

Guinness Braised Chicken

1 cup chorizo sausage, removed from casing

2 tbsp olive oil

1 large Spanish onion, diced

2 carrots, diced

2 red bell peppers, diced

3 garlic cloves, minced

2 tbsp minced cilantro stems

1 jalapeno pepper, finely diced

1 tsp chili powder

1 tsp smoked paprika

2 tsp dried thyme

½ tsp ground cayenne

1 can Guinness Draught

4 free-range boneless skinless chicken breasts

1 14 ounce jar passata

Zest of 1 lime

½ cup heavy cream

Sea salt and freshly cracked black pepper

Guinness Cheddar Chive Scones

1 ½ cup all-purpose flour

1 tbsp baking powder

½ tsp sea salt

2 tbsp pure maple syrup

¼ cup grated cold butter

1 cup aged cheddar cheese

2 tbsp minced fresh chives

¾ cup Guinness Draught

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Method

• Preheat an oven to 375 degrees F.

• Heat a Dutch oven (or oven-safe pot) over medium heat and pour in the olive oil. When hot, add the chorizo and cook, stirring every minute or so, until browned on all sides, about 5 minutes. Remove the chorizo from the pot (reserving oil in the pot) and set aside.

• Add the onion and carrot, season with a pinch of salt, and cook until softened, about 10 minutes. Stir in the bell pepper, garlic, and cilantro, jalapeno, spices, and cook for 5 minutes. Pour in the Guinness Draught, then add the chicken breasts, passata, lime zest, season with a pinch of sea salt and cracked pepper and bring to a simmer. When simmering, cover and cook for 25 – 30 minutes, until the chicken easily shreds with 2 forks. Remove chicken and shred.

• Stir the shredded chicken back into the pot and pour in the cream. Simmer for 5 minutes, until thickened. Taste and adjust seasoning as necessary. Remove from heat.

• Biscuit time. Meanwhile, combine flour, baking powder, sea salt, and butter in a medium bowl. Using your fingertips, work the butter into the flour. Add the Guinness Draught and maple syrup and stir to combine. Fold in the cheese and chives. Working in 2-tablespoon portions, drop the biscuit dough on top of the chicken. Transfer to the preheated oven and bake for 15 – 20 minutes, until cooked through and golden brown. Serve. Delicious!

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GUINNESS BRAISED SPICY CHICKEN POT PIE

Guinness shows up two ways in this hearty pot pie dish