Easy Chicken Pot Pie With Pale Ale

Published on November 11th 2019 by SNBC
Prep Time
10 minutes
Cook Time
30 minutes

You’ve set up your tent and it’s time to eat. Once the coals are hot, bust out the Dutch oven for this comfort classic with a Pale Ale twist.


  • 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

Step 1

Heat a large Dutch oven over a bed of coals*. Add oil, carrots, 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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