How to Prepare Award-winning Jo's Chicken Pot Pie Filling

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, jo's chicken pot pie filling. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Jo's Chicken Pot Pie Filling is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Jo's Chicken Pot Pie Filling is something which I’ve loved my entire life.

To get started 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 cook it.

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

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

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.

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