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Three-Onion Pot Pie

¼ c salted butter/margarine
1 c diced white onion
1 c diced red onion
1 c diced yellow onion
1 c sliced carrots
1 ½ c mushrooms, quartered
1 c sliced celery
¾ c sliced red bell pepper
2 c diced chicken
½ c flour
¼ c microbrew wheat beer
¾ c cream
1 c chicken broth
1 ½ t chicken base
1 T fresh minced thyme
⅛ c minced parsley
½ c basil, chopped
¼ t black pepper
¾ t salt
1 t minced garlic
½ c thinly sliced green onions
1 (36 oz.) pie crust dough, prepared

1. Combine first set of ingredients, except flour, in a 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.

2. Place 10 ounces of filling each in 12 individual baking dishes. Set aside and cool slightly. Divide dough into 12 pieces weighing 3 ounces each. Roll dough ⅛-inch thick to fit baking dishes. Place rolled dough over cooled filling and crimp around edges to seal. Cut three small slits into the top. Bake at 375 degrees for 45 minutes until crust is browned.


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