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Savory Sage Chicken Pot Pie

By Olive Amelia  •   2 minute read

Savory Sage Chicken Pot Pie

Comfort food at its finest, this elevated take on chicken pot pie gets a gourmet twist from Mushroom-Sage Olive Oil and fluffy, golden buttermilk biscuits. It’s a cozy crowd-pleaser packed with hearty vegetables, tender chicken, and creamy herb-infused sauce—all topped with homemade biscuits brushed with Butter Olive Oil. A true one-dish wonder for weeknights or weekend gatherings.

Ingredients

Pot Pie Filling

  • 2 c. sliced carrots, diced

  • 1 c. chopped celery

  • 1 large yellow onion, diced

  • ½ c. peas

  • 1 c. yellow potatoes, diced and microwaved for 3 minutes

  • 2 c. cooked, diced skinless chicken

  • ½ c. all-purpose flour

  • ⅓ c. Olive Amelia Wild Mushroom & Sage Olive Oil

  • 3 c. chicken stock or broth

  • 1 c. heavy cream or milk

  • 1 tsp fresh thyme leaves

  • Salt & pepper to taste

Buttermilk Biscuits

  • 3 c. all-purpose flour

  • 2 tbsp sugar

  • 4 tsp baking powder

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 stick (½ c.) chilled unsalted butter, cut into small cubes

  • 1 c. buttermilk (plus extra for brushing)

  • ¼ c. Olive Amelia Butter Olive Oil

Instructions

  1.  Preheat the oven to 350°F and grease a 13" x 9" casserole or baking dish and set aside.

  2. In a large pot over medium heat, warm the mushroom-sage olive oil. Add onions, celery, and carrots and sauté for about 5 minutes, until just tender.

  3. Sprinkle in the flour and stir well to coat the vegetables evenly. Slowly whisk in the chicken stock, stirring constantly until the mixture thickens. Add cream or milk and continue stirring for 2–3 minutes.Season with salt, pepper, and thyme. Fold in the precooked potatoes, chicken, and peas.

  4. Transfer the filling to your prepared baking dish and set aside.

  5. In a food processor, combine flour, sugar, baking powder, salt, and baking soda. Add chilled butter and pulse until mixture resembles coarse crumbs.

  6. Whisk butter olive oil into the buttermilk, then pour over the flour mixture. Pulse just until a soft dough forms.

  7. Turn dough onto a floured surface and roll to 1" thickness. Cut into 2" rounds.

  8. Arrange biscuits on top of the filling, spacing about 1" apart. Brush the tops with buttermilk.

  9. Bake for 25 minutes, or until biscuits are golden and cooked through.

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