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

Great recipe for Jo's Chicken Pot Pie Filling. A hearty, homemade savory pie filling that utilizes herbs and lactose-free ingredients. And you can substitute speciality items for what you already have at home. To pair with my plant-based pie crust, check out the.

Jo's Chicken Pot Pie Filling is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Jo's Chicken Pot Pie Filling is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook jo's chicken pot pie filling using 31 ingredients and 12 steps. Here is how you can achieve it.

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

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

Add the chicken thighs to the pot and season everything with salt and pepper. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and frozen vegetables, and a mix of dried and fresh herbs. Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it's ok to take a short-cut with the crust and use a pre-made refrigerated pie. To Make Chicken Filling Ahead: prepare as directed in recipe.

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.

Using fresh vegetables and some fresh herbs in the filling gives this pot pie so much flavor that it's ok to take a short-cut with the crust and use a pre-made refrigerated pie. To Make Chicken Filling Ahead: prepare as directed in recipe. Assemble, fill and bake pie as directed in recipe. For a single-crust pie, prebake (or blind bake) the crust before filling. Brush the crust with a beaten egg white.

So that is going to wrap this up with this exceptional food jo's chicken pot pie filling recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!