Mushroom-Sage Infused Chicken Pot Pie

Ingredients – Pot Pie Filling

• 2 cups sliced carrots, diced
• 1 cup chopped celery
• 1 large yellow onion, diced
• ½ cup peas
• 1 cup yellow potatoes, diced and microwaved for 3 minutes
• 2 cups cooked, diced, skinless chicken
• ½ cup flour
• ⅓ cup mushroom-sage olive oil
• 3 cups chicken stock or broth
• 1 cup heavy cream or milk
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste

Directions – Pot Pie Filling

1. Grease a 13” x 9” baking pan or casserole and set aside.
2. Heat a large, heavy-bottom pot over medium heat.
3. Add the olive oil, celery, onion, and carrots. Sauté for 5 minutes, until carrots are just tender.
4. Add the flour and stir well so no dry spots remain.
5. While whisking constantly, slowly add the chicken stock to the vegetables and flour.
6. Bring to a simmer, stirring constantly, until thickened.
7. Add the cream and continue to simmer and stir for 2–3 minutes.
8. Season with salt and pepper to taste.
9. Stir in the potatoes, cooked chicken, peas, and thyme.
10. Scrape the filling into the prepared baking dish and set aside to cool slightly while preparing the biscuits.

Ingredients – Buttermilk Biscuits

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 stick chilled unsalted butter, cut into ¼-inch pieces
• 1 cup buttermilk
• ¼ cup butter olive oil

Directions – Biscuits & Assembly

1. Preheat oven to 350°F.
2. In a food processor, add all dry ingredients and pulse to combine.
3. Add the chilled butter and pulse a few times until small, pea-sized pieces form.
4. Mix the butter olive oil into the buttermilk.
5. Pour the liquid mixture over the dry ingredients and pulse until a loose, moist dough forms.
6. Roll dough out to 1-inch thickness and cut biscuits 2 inches in diameter.
7. Place biscuits on top of the pot pie filling, spacing about 1 inch apart.
8. Brush biscuits with additional buttermilk.
9. Bake for 25 minutes, until biscuits are fluffy and golden.