There's nothing quite like a pot pie that fills the kitchen with the earthy aroma of wild mushrooms and sage. Our Wild Mushroom & Sage Infused Olive Oil builds a savory, woodsy base for the creamy filling, while our Butter Infused Olive Oil gives the buttermilk biscuits a golden, buttery lift. This is cool-weather comfort food, made to excite the imagination.
Ingredient Spotlight. Two of our infused oils carry this dish. The Wild Mushroom & Sage Infused Olive Oil lends a deep, forest-floor earthiness and gentle herbal warmth to the filling, while the Butter Infused Olive Oil brings all the richness of butter to the biscuit topping with a clean, luscious finish.
Ingredients
Ingredients for the Pot Pie:
2 cups sliced carrots, diced
1 cup chopped celery
1 large yellow onion, diced
1/2 cup peas
1 cup yellow potatoes, diced and microwaved for 3 minutes
Heat a large, heavy-bottomed pot over medium heat. Add the Wild Mushroom & Sage Infused Olive Oil, celery, onions, and carrots. Sauté for about 5 minutes until carrots are just tender.
Add the flour and stir thoroughly until no dry spots remain. Gradually whisk in the chicken stock, stirring constantly until thickened and smooth.
Pour in the cream and continue simmering and stirring for a couple of minutes. Season with salt and pepper to taste.
Add the cooked chicken, peas, potatoes, and thyme to the pot. Stir to combine, then transfer the filling to the prepared baking dish. Set aside to cool slightly while you make the biscuits.
Directions for the Buttermilk Biscuits:
Preheat the oven to 350°F.
In a food processor, pulse together the dry ingredients. Add the chilled butter and pulse until pea-sized lumps form.
In a measuring cup, combine the buttermilk and Butter Infused Olive Oil. Pour over the dry ingredients and pulse a few more times until a loose, moist dough forms.
On a floured surface, 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 the tops with additional buttermilk.
Bake for 25 minutes, or until the biscuits are fluffy and golden.
Chef's Notes
Add the chicken stock gradually, whisking constantly after you stir in the flour. Going slow is what keeps the gravy silky and lump-free.
Let the filling cool slightly before topping it with biscuits, so they bake up light and fluffy instead of sinking into the sauce.
Make It Yours
Use whatever is in season for the filling. Leeks, wild mushrooms, or diced butternut squash all love that woodsy Wild Mushroom & Sage oil.
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