Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, jo's chicken pot pie filling. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This is a taste test/review of Trader Joe's Chicken Pot Pie. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Tasters liked the herb-y, slightly sweet filling of this one, but they disliked its "stringy" chicken. Thankfully, this product has good chicken pot pie flavor, and it won't send you to an early grave—at least not as early a grave.
Jo's Chicken Pot Pie Filling is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Jo's Chicken Pot Pie Filling is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Take Filling
- Get 5 fresh garlic cloves, peeled and crushed*
- Take 1 medium red onion, peeled and chopped
- Prepare 1 stick Earth Balance dairy-free butter*, halved
- Prepare 2 tablespoons olive oil
- Take 4 cups cooked chicken, shredded and seasoned
- Get 4-5 fresh carrots, peeled and sliced
- Get 1 cup frozen peas
- Prepare 2 cups chicken stock
- Prepare 1 teaspoon lemon juice
- Make ready 1 cup lactose-free half and half*
- Take 1/4 cup tapioca flour*
- Make ready 3/4 teaspoon black pepper
- Take 1/2 teaspoon sea salt, more or less to taste*
- Get 1 teaspoon dried parsley
- Prepare 1/2 teaspoon celery seed
- Get 2-3 dashes dried oregano
- Make ready 1 generous pinch smoked paprika
- Make ready 1-2 dashes Vietnamese cinnamon
- Make ready 6 large fresh basil leaves, chopped
- Take 1 deep dish 9" pie pan or skillet, buttered/floured or oiled
- Get Prepared dough for 2 9" pie crusts
- Get room temp water or egg-wash (whisked egg + milk) for brushing
- Prepare Substitution Notes
- Make ready 3 tbs cornstarch can be subbed for tapioca flour
- Take 1 1/4 tbs garlic granules can be subbed for garlic cloves
- Prepare traditional salted butter can be subbed for dairy-free butter
- Get amount of carrots depends on size; organic tends to be slimmer
- Get amount of salt depends on if butter and stock is unsalted
- Make ready reg half/half is ok, but gut will probably prefer lactose-free
- Get 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:
- 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, 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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