Guinness Braised Spicy Chicken Pot Pie 

Guinness Braised Spicy Chicken Pot Pie 

Makes 6 servings

Guinness Braised Chicken 

1 cup chorizo sausage, removed from casing 

2 tablespoons olive oil 

1 large Spanish onion, diced 

2 carrots, diced 

2 red bell peppers, diced 

3 garlic cloves, minced

2 tablespoons minced cilantro stems 

1 jalapeno pepper, finely diced 

1 tablespoon chili powder 

1 teaspoon smoked paprika 

2 teaspoons dried thyme 

½ teaspoon ground cayenne 

1 X can of Guinness Draught 

4 free-range boneless skinless chicken breasts 

1 X 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 cups all-purpose flour 

1 tablespoon baking powder

½ teaspoon sea salt 

2 tablespoons pure maple syrup 

¼ cup grated cold butter

1 cup aged cheddar cheese

2 tablespoons minced fresh chives 

¾ cup Guinness Draught 

1. Preheat an oven to 375 degrees F. 

2. 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. 

3. 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. 

4. 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. 

5. 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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