Artisan Olive Oils & Balsamic Vinegars
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Mushroom-Sage Infused Chicken Pot Pie

2 cups of sliced carrots, diced

1 cup of chopped celery

1 large yellow onion, diced

1/2 cup of peas

1 cup of yellow potatoes, diced and mircrowaved for 3 minutes

2 cups of cooked diced skinless chicken

1/2 cup of flour

1/3 cup of Mushroom & Sage EVOO

3 cups of chicken stock or broth

1 cup of  heavy cream or milk

1 teaspoon of fresh thyme leaves

salt and pepper to taste


Grease a 13" by 9" baking pan or casserole  

heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits. 

Ingredients for biscuits:

3 cups of all purpose flour

2 tablespoons of sugar

4 teaspoons of baking powder

1 teaspoon of salt

1 teaspoon of baking soda

1 stick chilled unsalted butter, cut into 1/4 inch pieces

1 cup of buttermilk

1/4 cup of Butter EVOO

In the bowl of a food processor add all the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of batter. Add the Butter EVOO to the buttermilk and pour into dry ingredients. Pulse a few more times until loose moist dough forms.

Preheat oven to 350 degrees F

Roll out the dough to 1" thickness and cut dough into biscuits 2" in diameter. Place the biscuits on top of the pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. 

Serves 6-8

Recipe from Veronica Foods



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