Oktoberfest Pot Pie

I made another beer chicken pot pie this week and wrote down the recipe for it. This time I used Ayinger Oktober Fest-Märzen. I chose this beer because I thought the bready malts and sweet caramel notes would give a nice touch to a chicken pot pie and complement the crust. Very yummy result.

My recipe was featured in the Oktoberfest edition of the Fresh Beer Times. I know a lot of people ask me how they can know what events or beer dinners are coming up. Subscribing to the Fresh Beer newsletter is a great start. You can check the upcoming events section and find tastings, beer dinners, and many other special events that are happening in south Florida. Be careful though, you're going to want to go to pretty much everything. Here is a link to the latest issue,which includes my recipe :)

1 cup chopped onion
1 cup chopped celery
2 cups chopped white mushrooms
10 ounces boneless skinless chicken breast, cubed
2 cups chopped baking potato (1 large potato)
1 cup chopped carrots
1 cup peas
1 can evaporated milk (12oz)
1 1/2 cups Ayinger Oktoberfest
4 tablespoons butter
1 cube chicken bouillon
1 teaspoon fresh thyme
2 teaspoon salt
ground black pepper
2 teaspoon garlic powder
1 egg
2 tablespoons flour
2 frozen puff pastry sheets, thawed

Melt two tablespoons of butter in a large pot. Add the onions, celery, mushrooms, and chicken breast, cooking over medium high heat. Season with half a teaspoon of salt and a pinch of black pepper. Once the chicken is browned on all sides, remove it and set aside. Add the milk, 1 cup of the beer, potatoes, carrots, and peas. As the vegetables are cooking, add the garlic powder, chicken bouillon, thyme, and the rest of the butter and salt. Once the potatoes are cooked through, turn off the heat. Add the last 1/2 cup of beer. Dissolve the flour in a small amount of water and stir into the pot to thicken the mixture. Add the chicken back to the pot and place the mixture into 4 oven safe bowls. Cut the puff pastry into pieces big enough to cover each bowl. Beat the egg with a little bit of water and brush onto the sides of the bowl. Cover each bowl with the pastry sheets, pressing down on the sides to seal. Make a small slit on the top of each pie and brush with some of the egg wash. Bake in a 350 degree oven until the pastry is golden brown.