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Paducah, KY 42001

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Mushroom-Sage Infused Chicken Pot Pie

Mar 27, 2017 | Main Courses

This recipe was provided by Veronica Foods.

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.
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

Pot Pie

  • 2 cups sliced carrots diced
  • 1 cup Celery chopped
  • 1 large yellow onion diced
  • 1/2 cup peas
  • 1/2 cup yellow potatoes diced and microwaved for 3 minutes
  • 2 cups skinless chicken cooked and diced
  • 1/2 cup Flour
  • 1/3 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, cut into 1/4 inch pieces
  • 1 cup buttermilk
  • 1/4 cup Paducah Olive Oil Butter Olive Oil

Instructions
 

Pot Pie Instructions

  • Grease a 13" x 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 a 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.

Buttermilk Biscuit Instructions

  • 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.
  • 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.
  • Preheat the oven to 350 degrees
  • Roll out the dough to 1" thickness and cut out biscuits 2" in diameter.
  • Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk.
  • Bake for 25 minutes until biscuits are fluffy and golden

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