Three Onion Pot Pie

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1/4 Cup Salted butter or margarine 
1 Cup Diced white onions
1 Cup Diced red onions
1 Cup Diced yellow onions
1 Cup Sliced carrots
1-1/2 Cups Mushrooms, quartered
1 Cup Sliced celery
3/4 Cup Diced red bell peppers
2 Cups Diced chicken meat
1/2 Cup All-purpose flour
1/4 Cup Microbrew wheat beer
3/4 Cup Cream
1 Cup Chicken broth
1-1/2 tsp. Chicken base
1 Tbsp. Fresh minced thyme
1/8 Cup Minced Italian parsley
1/2 Cup Fresh basil, chopped
1/4 tsp. Black pepper
3/4 tsp. Salt
1 tsp. Minced garlic
1/2 Cup Thinly sliced green onions
1 (36 oz.) Pie Crust dough, prepared 

Combine fist set of ingredients, except for flour, in large heavy saucepan. Place over medium high heat and cook for 10 minutes, stirring often. Add flour and stir well to combine with vegetables. Add "sauce" ingredients and stir well. Bring to simmer, while stirring frequently. Let cook for 10 minutes after coming to a simmer.

Place 10 ounces of filling in each of 12 individual baking dishes. Set aside and cool slightly. Divide dough into 12 pieces weighing 3 ounces each. Roll dough 1/8" thick to fit baking dishes. Place rolled dough over cooled filling, and crimp around edges to seal. Cut three small slits into the top to let steam escape while baking.

Bake pies in a 375 degree oven for 45 minutes until crust is browned. Serve immediately, or cool then reheat in a 350 degree oven for 15-20 minutes until hot. While reheating, cover loosely with foil to prevent burning the crust.  Yield: 12 Servings. 

Recipe courtesy of the National Onion Association.
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