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Chicken Pot Pie Filling
Having my mom’s delicious Chicken Pot Pie Filling on your pantry shelf aides in speedy, healthy meal preparation. I created this canning recipe over ten years ago and my family and I eat so much of it, I preserve a quadruple batch twice a year to keep up with our consumption.
For those of you who have inquired about substituting the vegetables in my recipe, feel free to do so. The key is keeping the total cups in check, meaning, there is a total of 13 cups of vegetables in this recipe. So long as your vegetable ratio remains a total of 13 cups, no more and no less, you may substitute as you see fit.
For example, if you have an allergy to celery, you may omit the chopped celery (and celery seeds) and replace it with 2 cups of an additional vegetable such as carrots or peas, or even by adding 2 cups of corn kernels or diced potatoes.
The same goes for meat – there are 10 cups of chicken in this batch. Feel free to add dark meat or whichever cuts of poultry you prefer just so long as it totals 10 cups. This includes using turkey, chicken, pheasant or any combination.
Chicken Pot Pie Filling Canning Recipe
makes approx. 7 quarts or 14 pints
- 4 quarts of water
- 10 chicken breasts (10 cups chopped)
- 2 cups onions, chopped
- 4 Tbsp butter
- 5 cups carrots, chopped
- 4 cups frozen peas
- 2 cups celery, chopped
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp celery seeds
- 2 tsp garlic powder
- 1 1/3 cups Canning Gel aka ClearJel®
- 8 cups of chicken broth
- Boil chicken in water until cooked through, about 20 minutes. Remove cooked chicken from boiled water and place on a cutting board to cool. Reserve 6 to 8 cups of boiled chicken broth to be used later. Once chicken has cooled, chop or tear into bite sized pieces.
- In a large stainless steel stock pot combine celery, onions and butter. Sauté on medium heat until onions are translucent, about 8 minutes. Add carrots, peas, chicken, salt, pepper and broth to the onion mixture. Bring to a boil, stirring often to avoid scorching the filling.
- Take 3 cups of the reserved water from boiling the chicken, and using a whisk, whisk in Canning Gel. Add mixture to stock pot and mix well. Boil for 5 minutes, stirring often. If mixture becomes too thick, in 1 cup increments, use the reserved liquid to give the filling a thinner consistency. After filling has boiled for 5 minutes, remove from heat.
- Ladle hot pie filling into hot jars being sure to leave a generous 1” headspace. Use a warm washcloth dipped in vinegar to wipe each jar rim and screw bands. Place lids and rings atop each jar and hand tighten.
- Process jars in a pressure canner at 10 PSI, or according to your elevation, or according to your elevation; 75 minutes for pints and 90 minutes for quarts.
Ready to make a Chicken Pot Pie?
Grab a quart or two from your pantry shelf. Before filling the pie crust, be sure to heat your pie filling on the stove top and add required amount of half-n-half to give your pie filing a creamy texture and taste.
Tip: For every quart of pie filling, heat through and stir in a ½ cup of half-n-half.
Fill pie crust and bake at 425 degrees Fahrenheit for 35 to 40 minutes. Remove pie from oven and let rest 15 minutes before cutting and serving.
The Canning Diva