Beer Brat Pot Pie


Soup, Chili & Stew
Beer Brat Pot Pie

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    This German-style pot pie is filled with a beer and cheddar soup and topped with a pretzel. We can't wait to dig in.

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    Servings and Ingredients

    Serves 6
    Soft Pretzels
    1 (13.8-oz.) pkg. Hy-Vee refrigerated pizza dough
    6 c. water
    ⅓ c. Hy-Vee baking soda
    1 Hy-Vee large egg, beaten
    Kosher salt
    Beer Brat and Cheese Soup
    3 tbsp. Hy-Vee unsalted butter
    3 Hy-Vee skinless beer bratwursts
    1 medium yellow onion, chopped
    1 medium russet potato, peeled and chopped into 1/2-inch cubes
    1 tbsp. Hy-Vee dry ground mustard
    1 tsp. whole caraway seeds
    3 tbsp. Hy-Vee all-purpose flour
    1 c. Hy-Vee 33%-reduced-sodium chicken broth
    1 (12-oz.) bottle wheat beer
    1 c. Hy-Vee half-and-half
    1 ½ c. Hy-Vee shredded sharp Cheddar cheese

    Things To Grab

    • 2 large sheet pans
    • Aluminum foil
    • Parchment paper
    • Hy-Vee nonstick cooking spray
    • Large stockpot
    • 6 10-oz. souffle dishes
    • Medium stockpot
    • Slotted spoon


    1. Preheat oven to 350 degrees. Line one large sheet pan with aluminum foil and one large baking pan with parchment paper; spray with nonstick spray. Remove pizza dough from packaging and place in a medium bowl. Cover with a damp paper towel and allow to come to room temperature.

    2. Place butter in a large stockpot over medium heat. Once butter is sizzling, add skinless brats. Cook until no longer pink breaking up large chunks. Stir in onion, potatoes, ground mustard, and caraway seeds. Cook until onions are translucent, about 5 minutes.

    3. Add flour to stock pot. Stirring constantly, toast flour for 1 to 2 minutes. Add chicken broth, beer, and half and half all at once to stockpot. Bring to a boil.

    4. Remove stockpot from heat and stir in cheese. Once cheese has melted, pour soup into 6 10-oz. soufflé dishes and place onto aluminum-lined sheet pan.

    5. Place water and baking soda in a medium stockpot. Bring to boiling. Cut dough into 6 even portions and roll out into a 20-inch rope. Shape pretzels.

    6. Carefully place into boiling baking soda water. Cook for 30 seconds. Remove using a slotted spoon and place onto parchment-lined sheet pan. Brush beaten egg over each pretzel and season with kosher salt.

    7. Place both sheet pans into preheated oven. Bake for 15 minutes or until pretzels are golden brown and soup is bubbling. When ready to serve, top each portion of soup with one pretzel.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 105mg
    • Sodium: 1080mg
    • Total Carbohydrates: 57g
    • Protein: 23g

    Daily Values

    Iron 15%
    Calcium 20%
    Vitamin D 0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Test Kitchen