Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, jo's chicken pot pie filling. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Jo's Chicken Pot Pie Filling is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Jo's Chicken Pot Pie Filling is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have jo's chicken pot pie filling using 31 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Jo's Chicken Pot Pie Filling:
- Make ready Filling
- Get 5 fresh garlic cloves, peeled and crushed*
- Get 1 medium red onion, peeled and chopped
- Make ready 1 stick Earth Balance dairy-free butter*, halved
- Prepare 2 tablespoons olive oil
- Get 4 cups cooked chicken, shredded and seasoned
- Take 4-5 fresh carrots, peeled and sliced
- Get 1 cup frozen peas
- Prepare 2 cups chicken stock
- Prepare 1 teaspoon lemon juice
- Prepare 1 cup lactose-free half and half*
- Make ready 1/4 cup tapioca flour*
- Make ready 3/4 teaspoon black pepper
- Get 1/2 teaspoon sea salt, more or less to taste*
- Prepare 1 teaspoon dried parsley
- Get 1/2 teaspoon celery seed
- Take 2-3 dashes dried oregano
- Prepare 1 generous pinch smoked paprika
- Make ready 1-2 dashes Vietnamese cinnamon
- Make ready 6 large fresh basil leaves, chopped
- Make ready 1 deep dish 9" pie pan or skillet, buttered/floured or oiled
- Prepare Prepared dough for 2 9" pie crusts
- Prepare room temp water or egg-wash (whisked egg + milk) for brushing
- Get Substitution Notes
- Make ready 3 tbs cornstarch can be subbed for tapioca flour
- Make ready 1 1/4 tbs garlic granules can be subbed for garlic cloves
- Get traditional salted butter can be subbed for dairy-free butter
- Prepare amount of carrots depends on size; organic tends to be slimmer
- Get amount of salt depends on if butter and stock is unsalted
- Prepare reg half/half is ok, but gut will probably prefer lactose-free
- Prepare precooked seasoned breast meat or rotisserie chicken is ideal
Instructions to make Jo's Chicken Pot Pie Filling:
- Preheat oven to 400 degrees fahrenheit. If your oven runs extra hot and has a tendency to obliterate your food, try 375.
- Prep your ingredients - peel and chop your onion and crush your garlic, set aside. Rinse, peel and slice carrots into thin coins. Measure out peas and let them sit at room temperature. Roughly chop basil and set aside separately.
- Lightly rinse a large saucepan and shake out excess water into the sink. Set it on low-medium heat on the stove. Once water droplets have evaporated, melt 1/2 stick of butter plus 1 tbs olive oil in pan. Let it heat thoroughly for a couple of minutes. Stir or swirl the pan for even heat distribution and to prevent premature browning or burning. Adjust heat as needed.
- Add onions and garlic into the pan, and sautee for a few minutes until onions are translucent and garlic is lightly browned. Add in remaining butter and oil, and heat through.
- Once additional butter has melted, stir in carrots and peas into the pan. Once carrots are cooked but still slightly firm, add lemon juice, chicken stock, and basil. Stir occasionally.
- In a separate container, mix half and half and tapioca flour together. Whisk until blended and smooth. Gently pour into pan and stir.
- Continue to stir and let the mixture thicken for a minute or two, then add in the pre-cooked shredded chicken. Add in herbs and spices. Taste and add desired amount of salt. Stir to combine. Turn heat down to a simmer and stir frequently as the mixture comes together and is heated through. Do not boil.
- Remove the pan from heat. Gently pour mixture into prepared crust pan. (pictured: my plant-based pie crust)
- Carefully take premade top crust and cover the filling. Using your index fingers and thumbs, firmly pinch the edges to seal the top of the pie. You can trim excess dough with food-safe scissors. Take a fork or butter knife and gingerly make 3 small slits starting at the center of the pie and outward to create ventilation. Evenly brush the top and edges with prepared egg-wash or water.
- Cover the edges of the pie crust with foil to prevent premature browning. Place pie in heated oven on the center rack, and place a foiled cookie sheet on the rack below to catch any drips. Let bake for 35-40 minutes.
- Check on pie. If top is still heavily doughy, add time in 5 minute increments until top is golden brown. If filling bubbles up, it's okay! And if the top of the pie crust is mostly golden brown but has some slightly softer spots it's okay; it will keep cooking outside of the oven. Remove from oven with mitts and let it sit on top of the stove for 10 minutes. Place on cooling rack for at least 25 min before serving to let it set. Caution: it will be hot. As pies directly from the oven tend to be.
- Cut desired portions and transfer to plates. Serve it with joy and pride.
So that is going to wrap this up for this special food jo's chicken pot pie filling recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
