Guinness chicken pie

As you maybe know I am a desperate Irish wanna-be. I look like them, I curse like them and I almost drink beer like them, in my defense they are drinking a lot and I have a pretty small stomach.

So, Guinness my first love in beers, turned out to be my best friend in the kitchen. You can make every meat taste like heaven if you pour a pint of Guinness over it. It is not very season appropriate, because dark beer is usually for the colder months but who cares.


For today you will need:
For the filling:

500 gr. chicken meat, breast or deboned chicken thighs
2/3 carrots chopped
a couple of sprigs of celery cut in small
3 cloves of garlic, crushed
handful mixed mushrooms, cut in small
2/3 sun-dried tomatoes, cut in small
1 pint of Guinness
olive oil
salt, pepper



For the lid:

100 gr. buckwheat flour
50 gr. all-purpose flour
1 egg
50 gr. Irish butter
salt, rosemary
splash of water
First you need to make the lid of your pie. I chose buckwheat again, because it is healthy, different and makes a damn good crust.
Put all of the ingredients for the dough in a bowl and try to put it together. It will be very crumbly but shape it in a ball, wrap it in cling film, flatten it out and toss it in the fridge for 15 minutes.



For the filling:

Fry cross the meat for a couple of minutes so it gets sealed. Transfer it in your pie dish and toss in the chopped veg in.
Season well and pour the beer in. Stir it and it is ready to assemble.
Take out the dough from the fridge and roll it out the size of your pie dish. If it cannot roll out easily put it between 2 baking paper sheets and then roll. Put the lid on the top, press the sides and make some wholes with a fork on the surface so the juices can bubble away.
Toss in a preheated oven 180 C. for about 50 minutes.



And this is the easy version of a Guinness pie. It is lighter than the autumn version but still rich with taste and goods thoughts. And if you prefer to drink your Guinness and not to cook with it use another stout instead.
So take care and Cheers.


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