On Tap Oil & Vinegar Recipe Detail

Chicken Pot Pie

with Mushroom-Sage Olive Oil

Ingredients:

Chicken Pot Pie

• 2 cups carrots, sliced & diced
• 1 cup celery, chopped
• 1 large yellow onion, diced
• 1/2 cup peas
• 1 cup yellow potatoes, diced and microwaved 3 minutes
• 2 cups cooked skinless chicken, diced
• 1/2 cup flour
• 1/3 cup Mushroom-Sage Olive Oil
• 3 cups chicken stock or broth
• 1 cup heavy cream or milk
• 1 tsp fresh thyme
• 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
• 1/2 cup unsalted butter, chilled, cut into 1/4-inch pieces
• 1 cup buttermilk
• 1/4 cup Butter Olive Oil

Directions:

Pot Pie:

Grease 13" x 9" baking pan or casserole dish. Heat large, heavy bottom pot over medium heat. Add olive oil, celery, onions, and carrots. Saute 5 minutes until carrots are just tender. Add flour, stir thoroughly so no dry spots remain. Whisking constantly, add chicken stock to flour and vegetables. Bring to simmer, stirring constantly until thickened. Add cream, continue simmering and stirring for couple of minutes. Check and adjust seasoning with salt and pepper. Add potatoes, cooked chicken, peas, and thyme. Scrape filling into casserole dish and set aside to cool slightly while making biscuits.

Biscuits:

In bowl of food processor add all dry ingredients and pulse. Add chilled butter, pulse a few times to incorporate and create small pea sized lumps of butter. Add butter olive oil to buttermilk and pour over dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat oven to 350°F. Roll out dough to 1" thickness and cut out biscuits 2" in diameter. Place biscuits on top of pot pie filling 1" apart. Brush with additional buttermilk and bake 25 minutes until biscuits are fluffy and golden.

Serves 6-8.