Heat a large heavy bottom pot over medium heat. Add olive oil, celery, onions and carrots. Sauce 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 dish or baking pan and set aside to cool slightly while you make the biscuits.
Biscuit Ingredients
3 Cups all purpose flour
2 Tbsp sugar
4 Tsp baking powder
1 Tsp salt
1 Tsp baking soda
1/2 Cup chilled unsalted butter, cut into pieces
1 Cup Buttermilk
2 Tbsp Buttermilk (save to brush biscuits at end)
1/4 Cup Butter Olive Oil (Sylvan Olive Co.)
Directions:
Mix all dry ingredients. Add chilled butter and mix until you create small pea sized lumps of butter. Add butter olive oil and 1 cup buttermilk. Mix until a loose moist dough forms. Preheat oven to 350°. Roll the dough out to a 1″ thickness and cut out 2″ diameter biscuits. Place the biscuits on top of the pot pie filling about 1″ apart. Using remaining 2 Tbsp buttermilk and bake for 25 minutes until biscuits are fluffy and golden.
