Recipe of Super Quick Homemade Jo's Chicken Pot Pie Filling

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Jo's Chicken Pot Pie Filling. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Jo's Chicken Pot Pie Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jo's Chicken Pot Pie Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jo's Chicken Pot Pie Filling is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Jo's Chicken Pot Pie Filling estimated approx 1 hour.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Jo's Chicken Pot Pie Filling using 31 ingredients and 12 steps. Here is how you cook it.

A hearty, homemade savory pie filling that utilizes herbs and lactose-free ingredients. It is an easy-to-make classic! And you can substitute speciality items for what you already have at home.

To pair with my plant-based pie crust, check out the recipe here: https://bit.ly/39wQdNs

Ingredients and spices that need to be Make ready to make Jo's Chicken Pot Pie Filling:

1. Filling
2. 5 fresh garlic cloves, peeled and crushed*
3. 1 medium red onion, peeled and chopped
4. 1 stick Earth Balance dairy-free butter*, halved
5. 2 tablespoons olive oil
6. 4 cups cooked chicken, shredded and seasoned
7. 4-5 fresh carrots, peeled and sliced
8. 1 cup frozen peas
9. 2 cups chicken stock
10. 1 teaspoon lemon juice
11. 1 cup lactose-free half and half*
12. 1/4 cup tapioca flour*
13. 3/4 teaspoon black pepper
14. 1/2 teaspoon sea salt, more or less to taste*
15. 1 teaspoon dried parsley
16. 1/2 teaspoon celery seed
17. 2-3 dashes dried oregano
18. 1 generous pinch smoked paprika
19. 1-2 dashes Vietnamese cinnamon
20. 6 large fresh basil leaves, chopped
21. 1 deep dish 9" pie pan or skillet, buttered/floured or oiled
22. Prepared dough for 2 9" pie crusts
23. room temp water or egg-wash (whisked egg + milk) for brushing
24. Substitution Notes
25. 3 tbs cornstarch can be subbed for tapioca flour
26. 1 1/4 tbs garlic granules can be subbed for garlic cloves
27. traditional salted butter can be subbed for dairy-free butter
28. amount of carrots depends on size; organic tends to be slimmer
29. amount of salt depends on if butter and stock is unsalted
30. reg half/half is ok, but gut will probably prefer lactose-free
31. precooked seasoned breast meat or rotisserie chicken is ideal

Steps to make Jo's Chicken Pot Pie Filling

1. Preheat oven to 400 degrees fahrenheit. If your oven runs extra hot and has a tendency to obliterate your food, try 375.
2. 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.
3. 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.
4. 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.
5. 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.
6. In a separate container, mix half and half and tapioca flour together. Whisk until blended and smooth. Gently pour into pan and stir.
7. 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.
8. Remove the pan from heat. Gently pour mixture into prepared crust pan. (pictured: my plant-based pie crust)
9. 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.
10. 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.
11. 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.
12. Cut desired portions and transfer to plates. Serve it with joy and pride.

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So that's going to wrap it up for this special food Simple Way to Prepare Award-winning Jo's Chicken Pot Pie Filling. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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