INGREDIENTS:½ cup salted butter or margarine
2 cups white onions, ½ inch dice
2 cups red onions, ½ inch dice
2 cups yellow onions, ½ inch dice
2 cups carrots, peeled, sliced into ½ inch rounds
3 cups mushrooms, quartered
2 cups celery, sliced ½ inch
1 ½ cups red bell peppers, ½ inch dice
4 cups boneless, skinless chicken meat, 1 inch dice
3/4 cup white all purpose flour

Sauce
½ cup microbrew wheat beer
1 ½ cups cream
2 cups chicken broth
1 Tbsp. chicken base
2 Tbsps. fresh thyme, minced
¼ cup Italian parsley, minced
3/4 cup fresh basil, chopped
½ tsp. black pepper
1 ½ tsps. salt
2 tsps. garlic, minced
1 cup green onions, sliced 1/8 inch
4 ½ cups prepared piecrust dough (36 oz.)DIRECTIONS:1. Preheat oven to 375°F. Combine first nine ingredients (butter through chicken) 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.

2. Add sauce ingredients and mix well. Bring to a simmer, while stirring frequently. Let the filling cook for 10 minutes more after coming to a simmer.

3. Place 10 oz. of the filling in each of 12 individual baking dishes. Set aside to cool slightly.

4. Divide dough into 12, 3 oz. pieces. Roll each to 1/8 inch thick disc to fit baking dishes. Place rolled dough over cooled filling, and crimp around the edges to seal. Cut three small slits into the top to let steam escape while baking.

5. Bake in a preheated oven for 45 minutes until crust is browned. Serve immediately. If serving later, cool then re-heat in a 350°F oven for 15-20 minutes until heated through. (If re-heating, you may need to cover loosely with foil to prevent burning the crust.)SERVINGS:12 piesFrom:Recipe from the National Onion AssociationPHOTO CREDIT:Photo Credit: THE NATIONAL ONION ASSOCIATION