Florida Orange Chicken And Corn Pot Pie

Whenever I let the boys help me plan the dinner menu, my oldest son will almost always pick a pot pie as his meal choice. I guess I can’t blame him. How can you pass up a big dish filled with creamy chicken & veggie goodness topped with a flaky crust—YUM!

I wanted to share a fabulous recipe that is a kicked up version of your basic pot pie – Florida Orange Chicken And Corn Pot Pie. This recipe is filled with delicious flavor that comes from Florida Orange Juice that’s used to cook the chicken and also to make the cream sauce! My guys devoured this dish and Jake decided that this one was better than my “usual” pot pie recipe that I make for him.

While we all love a big glass of OJ with our eggs at breakfast, it’s also amazing in so many different recipes too. Don’t be scared to try something new. The fresh taste you love is wonderful in everything from main dishes all the way to desserts!

Be sure when you are choosing your orange juice you are grabbing Florida Orange Juice. Remember, not all OJ is from the Sunshine State!

There are several easy ways to check to see whether you’re drinking Florida OJ. One easy option is to check the label. Simply, look to see if the juice you are buying is produced with 100% Florida Oranges. You can also check FindFloridaOJ.com. The website allows you to snap a photograph of the UPC code on any bottle of orange juice and instantly learn whether it hails from Florida. It’s super quick and easy to use!

amazing-five-finalRemember every glass of 100% Florida Orange Juice has the Amazing 5:

  1. Taste
  2. Vitamin C
  3. Potassium
  4. Folate
  5. No added sugar

Besides being delicious, a single serving of 100% orange juice counts as almost one quarter of the USDA-recommended daily fruit and vegetable intake (based on a 2,000-calorie diet.)

Florida’s unique, sandy soil and subtropical climate enable growers to produce the world’s best-tasting and juiciest oranges and isn’t that what you want when you are choosing a juice for your family?

FDOCThe next time you are at Publix, check that carton for the 100% Florida OJ label or simply scan that UPC code and make sure you are bringing home 100% Florida Orange Juice. Grab a carton and a few ingredients and whip up this delicious Florida Orange Chicken And Corn Pot Pie recipe. You’re family will love it!

You can also check out these other OJ recipes that I have shared:

Florida Orange Chicken And Corn Pot Pie
Author: Michelle
Serves: 6 servings
Ingredients
  • [u]Florida-Orange Chicken[/u]
  • 1 whole chicken
  • 4 cups Florida orange juice
  • 3 cups onion, chopped
  • 1 cup carrot, cut into 1/2-inch slices
  • 1 cup celery, cut into 1/2-inch slices
  • 6 cloves garlic
  • 1 teaspoon ground cumin
  • Water as needed
  • [u]Corn Pot Pie[/u]
  • 2 cups leeks, chopped
  • 8 tablespoons butter, divided
  • 1 tablespoon garlic, chopped
  • 8 tablespoons flour
  • 1 cup Florida orange juice
  • 1 cup cream
  • 2 cups whole kernel corn, frozen
  • 1 cup peas, frozen
  • 1 cup carrot, chopped
  • 3/4 cup dried cranberries
  • 1 bay leaf
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon orange zest, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 sheet puff pastry
  • 2 large eggs, beaten
  • 2 tablespoons milk
  • Florida orange slice, for garnish
  • Fresh thyme, for garnish
Instructions
[u]Florida-Orange Chicken [/u]
  1. Rinse chicken under cold water. Place chicken in large stock pot; add orange juice, onions, carrots, celery, garlic and cumin. Add enough water to just cover chicken; bring to a simmer, then lower heat to a light simmer. Cook until thermometer inserted in center of chicken breast reads 155°F. Remove stockpot from heat; cover and let stand for 45 minutes.
  2. Remove chicken from stock; cool slightly. Remove breasts and legs from chicken; shred breast meat and leg meat into 1-inch pieces. Reserve chicken. Strain stock; discard any bones and vegetables. Reserve stock.
[u]Corn Pot Pie[/u]
  1. Place leeks, 2 tablespoons butter and garlic in large saucepan over medium heat. Cook for 4 to 5 minutes, until leeks are tender and garlic is fragrant. Add remaining 6 tablespoons butter; stir until melted. Add flour; stir to form a paste. Add reserved stock one-third at a time, stirring well after each addition. Cook for 15 minutes over low heat, stirring often. Add orange juice, cream, reserved chicken, corn, peas, carrots, cranberries, thyme, rosemary, orange zest, nutmeg and cloves; cook for additional 15 minutes. Remove from heat; remove bay leaf.
  2. Place 8-inch round casserole dish on top of puff pasty. Cut puff pastry in circle 1 inch wider than casserole dish on all sides. Spoon pot pie filling into baking dish; cover with puff pastry circle. Fold pastry dough down over outside rim of dish; press to seal. Whisk eggs and milk together; brush puff pastry with egg mixture.
  3. Bake at 375° F for 20 to 25 minutes, until crust is golden brown. Remove from oven; cool slightly. Garnish with orange slice and fresh thyme. Using large spoon, place filling and some crust into serving dishes.

Recipe from FloridaCitrus.org 

For more information on 100% Florida Orange Juice and additional recipes go to FloridaJuice.com.

This post is brought to you by the Florida Department of Citrus. All comments and opinions are my own.