Chicken Pot Pie Filling Canning Recipe
Chicken pot pie is a comforting and delicious dish that many people love. This recipe takes the classic filling of chicken pot pie and makes it easy to store for later use by canning. Canning chicken pot pie filling allows you to enjoy this tasty meal anytime with minimal effort.
Why Make This Recipe
Making chicken pot pie filling for canning is a great way to save time and have homemade meals ready when you need them. By preparing this filling, you can easily whip up a chicken pot pie with little fuss on busy days. Plus, canning preserves the fresh taste of the ingredients, making meal prep both convenient and delicious.
How to Make Chicken Pot Pie Filling
Ingredients:
- 8 cups boneless skinless cooked chicken
- 8 cups peeled and chopped red potatoes or Yukon gold
- 3 1/2 cups diced onion
- 3 1/2 cups chopped celery
- 5 cups peeled and chopped carrots
- 3 1/2 cups frozen peas
- 7 teaspoons salt (and optional pepper)
- 2 teaspoons dried thyme leaves
- 3 quarts chicken broth or water
Directions:
- Get your pressure canner ready. Check the seal and vents. Add water and the bottom plate/tray.
- Wash 7 quart jars, new lids, and bands.
- Wash, peel, and chop the potatoes, carrots, onions, and celery.
- Dice the chicken.
- Add 1 teaspoon of salt (and pepper if using) and 1/4 teaspoon thyme to each jar.
- Evenly distribute the chicken and veggies into each jar.
- Fill jars the rest of the way with broth or water, leaving a 1-inch headspace.
- Remove any air bubbles. Wipe rims clean.
- Center new lids on jars and screw on bands to finger tight.
- Place jars into the pressure canner, lock the lid, and heat to medium-high.
- Let the pressure canner vent steam for 10 minutes, then add the weights according to your pressure canner manufacturer’s directions.
- Let your pressure canner come to pressure (check your elevation for correct pressure. For example, at 2500 feet elevation, use 15 pounds of pressure on a weighted Presto pressure canner).
- Process quart jars for 90 minutes. Then turn the heat off and allow the pressure canner to cool down to 0 pressure naturally.
- Wait 2 more minutes, then open the vent. Remove the canner lid and wait 10 more minutes before taking out the HOT jars.
- Cool for 24 hours before removing rings, cleaning, and storing!
How to Serve Chicken Pot Pie Filling
To serve chicken pot pie filling, simply open a jar and pour the filling into a pie crust. Top it with another pie crust or biscuit topping and bake until golden brown. Serve hot and enjoy the warmth and comfort of homemade chicken pot pie.
How to Store Chicken Pot Pie Filling
Store the canned chicken pot pie filling in a cool, dark place, like a pantry. Ensure the lids are sealed properly to keep the filling fresh and safe to eat. Canned chicken pot pie filling can last for up to a year if stored correctly.
Tips to Make Chicken Pot Pie Filling
- Use fresh, high-quality ingredients for the best flavor.
- Make sure to leave enough headspace in the jars to allow for expansion during the canning process.
- Experiment with different herbs or spices to personalize the flavor.
Variation
You can easily change the vegetables based on your preference. Try adding corn or green beans for a different twist. You can also use leftover turkey instead of chicken for a festive twist during the holidays.
FAQs
Can I use canned chicken for this recipe?
Yes, you can use canned chicken, but for the best taste and texture, it’s better to use freshly cooked chicken.
How long does canned chicken pot pie filling last?
When stored properly, canned chicken pot pie filling can last up to a year. Always check for any signs of spoilage before use.
Can I freeze chicken pot pie filling instead of canning it?
Yes, you can freeze chicken pot pie filling. Just make sure to store it in freezer-safe containers or bags, leaving enough space for the filling to expand when frozen.
