Spring veggies, rotisserie chicken, fluffy buttermilk biscuits… does it get any better? Yes, yes it does. When you make a creamy, luxurious mushroom-sage béchamel to blanket all of that tasty goodness, it gets a whole lot better.
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 flour
- 1/3 cup mushroom-sage olive oil
- 3 cups chicken stock or broth
- 1 cup heavy cream or milk
- 1 teaspoon fresh thyme leaves
- salt and pepper to taste
- 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.
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 butter olive oil
- 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 F.
- 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 and bake for 25 minutes until biscuits are fluffy and golden.
Re-posted from the Veronica Foods Blog.