Wild Mushroom & Sage Infused Chicken Pot Pie

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
• 2 cups cooked diced skinless chicken
• 1/2 cup all-purpose flour 
• 1/3 cup North Conway Olive Oil Company Wild Mushroom & Sage Infused Olive Oil
• 3 cups chicken stock or broth
• 1 cup heavy cream or milk
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Grease a 13" x 9" baking pan or casserole dish.

2. 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.

3. Add the flour and stir thoroughly until no dry spots remain. Gradually whisk in the chicken stock, stirring constantly until thickened and smooth.

4. Pour in the cream and continue simmering and stirring for a couple of minutes. Season with salt and pepper to taste.

5. 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.

Ingredients for the Buttermilk Biscuits:

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 stick chilled unsalted butter, cut into 1/4-inch pieces
• 1 cup buttermilk
• 1/4 cup North Conway Olive Oil Company Butter Infused Olive Oil

Directions for the Buttermilk Biscuits:

1. Preheat the oven to 350°F.

2. In a food processor, pulse together the dry ingredients. Add the chilled butter and pulse until pea-sized lumps form.

3. 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.

4. On a floured surface, 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 the tops with additional buttermilk.

6. Bake for 25 minutes, or until the biscuits are fluffy and golden.

Enjoy your delicious Wild Mushroom & Sage Infused Chicken Pot Pie!