It’s Guinness Week over at Serious Eats for St. Patrick’s Day, and I couldn’t help but notice this lovely Guinness Pork Hand Pie recipe from Oregon’s own Caroline Ford.

Clipped from: www.seriouseats.com (share this clip)

By all means, if you’re making it for St. Patrick’s Day, use Guinness, but, since we have such excellent beer selection here in Oregon, I’d recommend trying this recipe with one of the many fine stouts available from Oregon brewers.

Related posts:

1. Mad Pientist: Shepherd’s Pie
2. There Seems to be a Chicken in this Pie…
3. Review: Olympic Provisions – Pork Rillette Hand Pie

My lovely wife seems to have taken a shine to pie-making, and I must say, I couldn’t be more pleased. I guess she got the message of my website (Make Me Some Pie!).

Above is a picture of a chicken pot pie she made recently.

We’ve settled on a pretty simple butter crust recipe that is delicious and the edge of the crust is so crisp and buttery it honestly reminds me of a Ritz cracker.  This is the pie crust recipe we like: Mom’s Pie Crust (via allrecipes.com)

Making the filling for a pot pie, or any meat pie for that matter, really seems pretty easy. Just make a mixture of meat and veggies that you like and that tastes good & put it in the pie… simple enough!

In this case, she chopped and sautéed some carrots, potatoes, garlic, onion and peas together with some chicken broth. She cooked the chicken separately and then mixed it in with the veggies when it was done.

Then fill your pie, cover it with your top crust and I believe we bake at 425 for 25 minutes and then lower it to 375 for another 25-30 minutes.

Making pot pie rocks as well because it is a good leftover food for work, or for dinner the next day (preferably, as it’s better reheated in the oven).

Related posts:

1. Pecan & Chicken Pot Pies at Pine State Biscuits
2. Lovely Day for a Guinness Pork Pie
3. Review: Pacific Pie Co. – Creamy Chicken