Mushroom-Sage Infused Chicken Pot Pie
Spring veggies, rotisserie chicken, fluffy buttermilk biscuits… does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage sauce to blanket all of that tasty goodness, it gets a whole lot better.
Pot Pie
  • 2cups sliced carrotsdiced
  • 1cup Celerychopped
  • 1large yellow oniondiced
  • 1/2cup peas
  • 1/2 cup yellow potatoesdiced and microwaved for 3 minutes
  • 2cups skinless chickencooked and diced
  • 1/2cup Flour
  • 1/3cup Paducah Olive Oil’s mushroom-sage olive oil
  • 3cups chicken stock or broth
  • 1cup heavy cream or milk
  • 1tsp fresh thyme leaves
  • Salt and Pepper to taste
Buttermilk Biscuits
  • 3cups All Purpose Flour
  • 2tbsp Sugar
  • 4tsp Baking Powder
  • 1tsp Salt
  • 1tsp baking soda
  • 1stick Unsalted Butterchilled, cut into 1/4 inch pieces
  • 1cup buttermilk
  • 1/4cup Paducah Olive Oil Butter Olive Oil
Pot Pie Instructions
  1. Grease a 13″ x 9″ baking pan or casserole
  2. 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.
  3. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables.
  4. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes.
  5. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme.
  6. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Buttermilk Biscuit Instructions
  1. In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter.
  2. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
  3. Preheat the oven to 350 degrees
  4. Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter.
  5. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk.
  6. Bake for 25 minutes until biscuits are fluffy and golden