Mushroom-Sage Infused Chicken Pot Pie
Spring veggies, tender rotisserie chicken, and fluffy buttermilk biscuits come together under a creamy, luxurious mushroom-sage sauce in this comforting pot pie. It’s a hearty, flavorful meal perfect for any season.
Servings
6 people
Ingredients
Pot Pie Filling:
2 cups carrots, diced
1 cup celery, chopped
1 large yellow onion, diced
½ cup peas
½ cup yellow potatoes, diced and microwaved for 3 minutes
2 cups cooked, skinless chicken, diced
½ cup flour
⅓ cup Paducah Olive Oil’s Mushroom-Sage Olive Oil
3 cups chicken stock or broth
1 cup heavy cream or milk
1 tsp fresh thyme leaves
Salt and pepper, to taste
Buttermilk Biscuits:
3 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 stick unsalted butter, chilled and cut into ¼-inch pieces
1 cup buttermilk
¼ cup Paducah Olive Oil Butter Olive Oil
Instructions
Pot Pie Filling
Grease a 13" x 9" baking pan or casserole dish.
Heat a large heavy-bottomed pot over medium heat. Add mushroom-sage olive oil, celery, onions, and carrots. Sauté for 5 minutes until carrots are just tender.
Stir in flour thoroughly, ensuring no dry spots remain.
Whisk in chicken stock slowly while stirring constantly.
Bring to a simmer and cook until thickened.
Add cream and continue to simmer, stirring for a few minutes.
Season with salt and pepper. Add microwaved potatoes, cooked chicken, peas, and thyme.
Transfer filling to the prepared baking pan and set aside to cool slightly.
Buttermilk Biscuits
Preheat oven to 350°F.
In a food processor, pulse together flour, sugar, baking powder, salt, and baking soda.
Add chilled butter and pulse until the mixture resembles small pea-sized lumps.
Mix butter olive oil into buttermilk and pour over dry ingredients. Pulse until a loose, moist dough forms.
Roll out dough to 1" thickness and cut biscuits 2" in diameter.
Place biscuits spaced about 1" apart on top of the pot pie filling. Brush tops with additional buttermilk.
Bake for 25 minutes or until biscuits are golden and fluffy.