It's hot as blazes. summer shipping rates are in effect. $11.99 for Standard delivery until October.

Pour Me a Slice Chicken Pot Pie

March 05, 2022

Pour Me a Slice Chicken Pot Pie

Ingredients

Crust:

  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and kept cold
  • 3/4 cup Pour Me A Slice, grated (You could also use Promontory)
  • 3-4 tablespoons ice water

Filling:

  • 1 pound deboned chicken thighs or breasts
  • 2-3 tablespoons cooking oil of your choice
  • 4-5 carrots, sliced to total about 1 cup
  • 2-3 celery stalks, sliced to total about ½ cup
  • 1 cup green peas
  • 2/3 cup butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2/3 cup all purpose flour
  • 3 sprigs thyme, leaves removed from stems and roughly chopped
  • 3 sprigs rosemary, leaves removed from stem and roughly chopped
  • 8 sage leaves roughly chopped
  • 2 ½ cups chicken stock
  • 1 ½ cups milk
  • Salt and pepper to taste
  • 1 egg, beaten

 

Directions

  1. Preheat oven to 400 degrees.
  1. For the crust, place your flour and salt in a food processor and pulse until the ingredients are just incorporated.
  1. Add the cold butter to the food processor and pulse just until the flour is coated by the butter and has a mealy texture. Then drizzle in the ice cold water one tablespoon at a time and continue to pulse just until it starts clumping.
  1. Remove dough from food processor, add your cheese and then knead until the dough comes together completely. Do not over work as you do not want the butter to melt. Form into a disk. Wrap with plastic wrap and place in the refrigerator for at least an hour.
  1. For the filling, cut your chicken thighs into bite sized pieces. Season with salt and pepper. Heat a large pot over medium heat and add a tablespoon of oil. Sear your chicken thighs off in batches (make sure not to overcrowd your pot). Set your chicken to the side.
  1. Add more olive oil to your pot if needed and sauté your carrots, celery and onions until they just begin to soften. Season with salt and pepper. Add the garlic and give it a stir.
  1. Add the butter and let melt. Add flour and stir so there’s no clumps. Let the roux cook while stirring until it starts to smell nutty, then add in your cooked chicken, chicken stock, and milk. Cook until the liquid thickens. Add your peas and fresh herbs. Season with salt and pepper and remove from heat.
  1. Portion your filling into 4 small cast iron baking dishes or one large pie tin.
  1. Remove dough from the refrigerator and roll out on a lightly floured surface to about 1/8in thick (you may need to flour the top of your dough if it begins to stick).
  1. If using 4 baking dishes, cut dough into 4 equal sections and cover each baking dish with the dough. If you want a less rustic look, use the baking dish as a template and cut out circles that are about half an inch larger than your dishes. Lay on top of each baking dish and then crimp the edges. If using one large pie pan, just lay your dough out over the pan and crimp the edges.
  1. Egg wash your crust. Put your dishes on a sheet tray and bake for about 40 minutes or until the filling bubbles and the crust becomes golden brown. Pull from the oven and let sit at least 15 minutes before serving.




Also in Recipes

Buzzed Shortcake
Buzzed Shortcake

September 26, 2022

Continue Reading

Big John's Cajun Shrimp Queso
Big John's Cajun Shrimp Queso

September 20, 2022

Dreamy shrimp queso for your next get together!

Continue Reading

Farmer’s Market Salsa
Farmer’s Market Salsa

September 07, 2022

Perfect way to use those fresh Farmer’s Market Veggies!

Continue Reading

Cheese Wedges

The Beehive Cheese brand promise is at the core of our everyday whey of life. This promise reflects who we are as a family-run company and our promise to our customers. If you have a problem with your cheese we will make it right. Our promise to you is simply this; Great Cheese, No Excuses.

Apple Walnut Smoked

This cheese is cold-smoked in small batches using local Utah walnut wood and slices of red apple. Apple Walnut Smoked has a subtle sweet and nutty flavor with a hint of smoke. 

Pairing Suggestions
Quality Ingredients

Apple Walnut Smoked is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake.

Award Highlights

Buy Now


Barely Buzzed

Unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel. Made from the milk of Jersey cows; this is a full-bodied cheese with a smooth, creamy texture. Barely Buzzed is our most popular cheese and is considered by many to be a great American original.

Quality Ingredients

It’s all about the rub. Colorado Legacy Fine Coffee's produces a Beehive Blend of South American, Central American, and Indonesian beans roasted in different styles exclusively for Barely Buzzed. It turns out the love for food and artisan craftsmanship runs in the family. The owner and roaster of Colorado Legacy Fine Coffee is the brother of cheesemaker Tim Welsh.

Our unique espresso blend is then mixed with French Superior lavender buds and freshly ground onsite. The mixture is diluted with oil to suspend the dry ingredients in the rub. Rubbing the cheese produces notes of butterscotch and caramel near the rind, which find their way to the center of the cheese.

Barely Buzzed is aged in our humidity controlled facility and then moved to two different temperatures during the aging process to develop texture and flavor.

Pairing suggestions
Award Highlights
Interesting fact

The name "Barely Buzzed" came from Andrea at Deluxe Foods in California. She was the winner of the “Name this Cheese” contest.

Buy Now


Big John's Cajun

This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate.

Quality Ingredients

The spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind.

Pairing Suggestions
Award Highlights

Buy Now


Promontory

As the patriarch of the Beehive family of cheeses, Promontory is an Irish-style cheese with buttery, full-bodied texture and snappy, citrus-like fruity notes.

Quality Ingredients

Promontory, as well as all Beehive cheeses, is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.

Pairing Suggestions
Award Highlights
Interesting Fact

Jersey cows are the smallest, and arguably the cutest, of dairy cow breeds. Despite their small size, they produce milk with the highest protein and fat content. Higher fat and protein means the milk is creamier. This is why Beehive cheese crafts such beautifully creamy cheese. 

Buy Now


Red Butte Hatch Chile

Beehive Cheese has a passion—to return to simple, local food. Our company’s efforts to use local ingredients gives our cheese and our company a sense of place.  This sense of place holds true for one of our oldest charitable partners, Red Butte Garden at the University of Utah and their mission to connect people with plants and the beauty of living landscapes. 

Beginning in 2018, Beehive Cheese Company will donate 3% of the gross sales of Red Butte Hatch Chile cheese to Red Butte Garden to further their efforts to maintain a place where nature and people connect.  

It makes sense for us to align with this local partner to create, support and make a difference in our community.  Buy some Red Butte Hatch Chile cheese today and help us support the landscape and lifestyle we love.

Quality Ingredients

Loaded with New Mexican Hatch Chiles, Red Butte Hatch Chile is proving to be one of our most popular cheeses among fans.  We mix spicy chilies into the cheese which are then pressed into the curd.  

Our signature rub contains dried chiles and spices which bring out floral and savory notes in the base cheese.

Pairing suggestions

Buy Now


Seahive

Hand-rubbed with local honey and Redmond RealSalt®, Seahive is a beautifully balanced treat. Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture. SeaHive is shaping up to be one of our best cheeses. It is a true expression of our local flavors, superior quality and creativity.

Quality Ingredients

From the land of salt and honey. Our Seahive is hand-rubbed with wildflower honey harvested from a local farm and RealSalt® sea salt. RealSalt® is harvested from an ancient sea bed near Redmond, Utah and contains unique flecks of color from more than 50 natural trace minerals.

Pairing suggestions
Awards Highlights

Buy Now


Teahive

Leave it to the Beehive family to create another unique, delicious cheese!  Teahive is a “feel good” cheese. The soothing qualities of tea and the relaxing properties of bergamot combine to produce a lovely cheese with rich fragrances of orange blossoms in April. The creaminess of this Jersey cow cheese immediately delights the palate and the complexities of the tea-rubbed rind continue through the finish.

Pairing suggestions
Awards Highlights

Buy Now


Fully Loaded

Fully Loaded is fortified with rye whiskey. Bold and spicy, with hints of cinnamon, anise, and honey. The rye whiskey imparts a complex kick to Beehive’s creamy, Irish-style cow’s milk cheese

Pairing suggestions

Buy Now