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

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The ingredients needed to make Jo's Chicken Pot Pie Filling:

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

This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. Drizzle the pastry with olive oil, then.

Instructions 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.

So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. Drizzle the pastry with olive oil, then. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Here's what goes in Chicken Pot Pie. Nothing unusual here - but just a couple of comments on some of the ingredients: Stock powder - this adds more flavour in.

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