Chicken and Irish Stout Pie
Serving Size / Yield
- 2 lbs. chicken, cut into 1/2-inch cubes
- 1 Tbs. all-purpose flour
- 3 oz. lard
- 5 onions, minced
- 1 (12-oz.) bottle Irish stout beer
- 1 Tbs. fresh parsley, chopped
- 1 tsp. brown sugar
- 1 (15-oz.) package double-crust pie pastry, thawed
Set your oven to 325 degrees F. Place chicken into plate and sprinkle with flour. Place lard into large skillet over medium heat. Stir floured chicken cubes for 10 minutes or until chicken cubes are browned. Transfer chicken mixture into a large casserole dish.
Saute onion and mushrooms in the same skillet over medium heat for 10 minutes or until vegetables are tender. Mix with casserole dish. Stir in beer, parsley and brown sugar. Cover dish with aluminum foil. Bake in oven for 2 to 2.5 hours. Remove casserole dish from oven and increase oven to 400 degrees F.
Place pie crust in a 9-inch pie plate. Bake crust for 10 minutes until lightly browned. Spoon chicken filling in pie crust. Cover with second pie crust. Pinch top crust again bottom crust to seal tightly. Bake pie until top crust is golden brown for 10 to 15 minutes.