Heat a large, heavy-bottom pot over medium heat. Add olive oil, celery, onions, and carrots. Sauté for 5 minutes, until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add chicken stock to the flour and vegetables. Bring to a simmer, stirring constantly until thickened. Add cream and continue simmering and stirring for a couple of minutes. Adjust the seasoning with salt and pepper. Add potatoes, cooked chicken, peas, and thyme. Scrape the filling into a casserole dish or baking pan and set aside to cool slightly while you make the biscuits.
Preheat the oven to 350°F.
In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few more times to create small, pea-sized lumps of butter. Add the Butter Infused olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.
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.
Serves 6-8
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.
Serves 6-8
