This comforting pot pie layers tender chicken and vegetables in a rich, creamy filling topped with golden buttermilk biscuits. All of the specialty oils can be purchased at Con'Olio Oils and Vinegars.
Filling Ingredients
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2 cups sliced carrots
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1 cup chopped celery
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1 large yellow onion, diced
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½ cup peas
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1 cup yellow potatoes, diced and microwaved 3 minutes
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2 cups cooked chicken, diced
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½ cup flour
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⅓ cup mushroom-sage olive oil
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3 cups chicken stock or broth
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1 cup heavy cream or milk
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1 tsp fresh thyme leaves
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Salt and pepper to taste
Heat oven to 350°F. Grease a 13x9-inch pan or casserole. In a heavy pot, sauté carrots, celery and onion in olive oil for 5 minutes. Stir in flour until no dry spots remain. Slowly whisk in the stock, stirring constantly until it thickens. Add the cream, then season with salt and pepper to taste. Fold in the potatoes, chicken, peas and thyme. Pour filling into the pan and set aside to cool slightly.
Biscuit Ingredients
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3 cups flour
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2 tbsp sugar
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4 tsp baking powder
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1 tsp salt
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1 tsp baking soda
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1 stick chilled unsalted butter, cubed
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1 cup buttermilk
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¼ cup butter olive oil
In a food processor, pulse together the flour, sugar, baking powder, salt and baking soda. Add butter, pulsing until pea-sized. Mix buttermilk with butter olive oil; pour in and pulse until dough forms. Roll to 1-inch thick, cut 2-inch biscuits.
Spoon the filling into ramekins on a baking sheet, top with biscuits an inch apart, brush with buttermilk and bake for 25 minutes, until the biscuits are golden.
This dish is perfect for sharing and serves 6-8 people.