Canning Chicken Pot Pie Filling

Canning chicken pot pie filling is an easy way to put up a delicious meal in a jar right on your pantry shelf.  This hearty chicken stew can be served as is, baked into a pie shell or topped with biscuits for a filling meal in no time.

Chicken pot pie is an amazing dish you can easily prepare at home, but it takes some time to whip one up. 

If you’re unfamiliar with this hearty classic, chicken pot pie is made of shredded chicken, vegetables, and a rich broth, all combined in a savory dough. 

Canning this meal lets you enjoy it even more, as the canning process preserves these flavors to create a delicious gourmet treat that can be prepared at any time. 

With a little planning ahead, you can have jars of home-canned chicken pot pie filling on your shelf so that anytime you’re craving something hearty and tasty, your homemade canned filling will be ready at a moment’s notice. 

Although canning may seem intimidating at first, it’s actually quite easy. It will give you the comfort of knowing exactly where your food comes from – plus maximum convenience and more deliciousness than you know what to do with.

Since it contains both meat and vegetables, this is a pressure canning recipe.  If you’re unfamiliar with pressure canning, I’d suggest reading my beginner’s guide to pressure canning before beginning.

Ingredients for Chicken Pot Pie Filling

The ingredients for canning chicken pot pie filling are quite simple.

The beauty of this recipe is that it’s possible to customize it by adding different spices, herbs, and even vegetables (within reason – more on this below).

This recipe comes from The Ball All New Book of Canning and Preserving (pg. 283).  I love that book, and it has so many delicious canning recipes, both pressure canning and water bath canning.

To make a canner batch of 6 pints (1 pint or 500 ml each) jars, you’ll need the following:

• 3 cups (750 ml) skinned and boned raw chicken, cut into 1-inch (2.5 cm) cubes
• 1 ½ cups (375 ml) diced onion (about 2 medium onions)
• ½ cup (125 ml) diced fresh mushrooms
• 1 ½ cups (375 ml) diced carrots (roughly 3 medium carrots)
• 1 cup (250 ml)  diced Yukon gold potatoes 
• ½ cup (125 ml) baby sweet peas 
• ½ cup (125 ml) diced celery
• 5 cups (1.25 liters) chicken stock or bone broth 
• 3 tbsp (45 ml) butter
• 1 cup (250 ml) dry white wine
• 1 tsp (5 ml) dried thyme
• 1 tsp (5 ml) salt
• ½ tsp (2 ml) black pepper
• 1 bay leaf
• 1 tbsp (15 ml) bottled lemon juice 

The lemon juice in this recipe is added for flavor, as is the white wine.  Both increase the acidity of the broth, which enhances the flavor of the vegetables.  They’re not strictly required for safe canning, as this is a pressure canning recipe.  You can use water in place of those ingredients if you choose, but I do think it’s better as it is.

As to the dry spices (thyme and black pepper), you can increase or decrease those as you see fit.  You can also add in other dry spices that suit your tastes.

Do not increase the total quantity of vegetables, but you can omit some if they’re not to your family’s tastes.  If you don’t like mushrooms, you can skip them.

You can swap out some of the vegetables if you choose, but make sure you maintain the same ratios of vegetables to other ingredients for canning safety.

You want to make sure that the jars are loosely packed, so have a kettle of water (or extra broth on hand) to top the jars with more liquid if you run short.

This recipe from Ball Canning is well-measured though, and it should fill the jars just right.

(If you omit something, you may need extra water to make up the space difference in the jars.)

Any cut of chicken may be used, but chicken breast tends to offer the most flavor and the best texture.  Chicken thighs also work really well, and have a slightly richer flavor.

Commercial canned or boxed chicken broth or stock may be used in this recipe, or you can use homemade chicken broth if you have it on hand.  Vegetable broths or other types of broths will also work.

As with any pressure canning recipe, the vegetables must be peeled before canning.

This helps with the quality of the finished dish, as the peels tend to fall off and toughen during canning.  But, more importantly, it also removes the outer layer of root vegetables, which have the highest concentration of potentially problematic bacteria.

Potatoes and carrots are always peeled for pressure-canning recipes.

Canning Chicken Pot Pie Filling

Start by chopping the vegetables. 

You can use whatever shape you’d like, but aim for uniform-sized pieces so everything cooks evenly.

Personally, I think a medium dice of cubes makes for the best-finished presentation.

Next, assemble the rest of your prepared ingredients.

This includes diced boneless chicken, white wine, and broth, along with spices.

Melt the butter in a Dutch oven or saucepan over medium heat.

Add the mushrooms and onions, then saute until the mushrooms are lightly browned (about three minutes).

Add the chicken, carrots, potatoes, and celery, again, sauteeing until golden brown, or for about five minutes. 

Stir in the stock, and then add the white wine, thyme, salt, pepper, and bay leaf.

Bring to a boil, then reduce heat to medium and cook uncovered for about 10 minutes, or until the vegetables are tender and the chicken is cooked through.  Stir occasionally.   Once the chicken is cooked through, remove the bay leaf and take the pan off the heat.

Finally, once off the heat, stir in the peas and lemon juice.

Ladle the mixture into hot jars, leaving 1″ (2.5 centimeters) of headspace.

Use the air bubble tool to remove any bubbles, then make sure adequate headspace remains.

Sometimes debubbling jars lowers the level inside the jar substantially.  Adjust headspace if necessary to maintain 1” from the rim.  

Wipe the rims of the jars to remove any food particles.

Apply the bands and lids, then adjust to fingertip tight. 

Repeat until all jars are filled, then load each jar into your canner.

Put the lid on the canner and turn to the locked position, but do not seal the canner yet.

Adjust the heat to medium-high and allow the steam to vent for 10 minutes. 

Put the counterweight or weighted gauge on the vent (depending on the manufacturer’s instructions), then bring the pressure to 10 lbs for a weighted-gauge canner or 11 lbs pressure for a dial-gauge canner.  Be sure to adjust pressure for altitude if you’re above 1,000 feet in elevation (altitude adjustments below).

Process pint jars for 75 minutes and quart jars for 90 minutes.

When the time has finished, turn off the heat, then allow the canner to return on its own to zero pressure.

Let the canner sit for five more minutes before removing the lid. Cool the jars in the canner for another 10 minutes, then use a jar lifter to remove them from the canner.

Allow the jars to cool on the counter for 12 hours. Check the seals, and store any unsealed jars in the refrigerator for immediate use.

Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12 to 18 months.

Refrigerate after opening.

Altitude Adjustments for Canning Pot Pie Filling

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increase. 

Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

Serving Chicken Pot Pie Filling

The serving options for this recipe are endless!

It tastes great by itself, as a stew, making it ideal for a hearty soup and sandwich (or soup and salad) lunch.

It also can serve as the base for a hearty and rich chicken pot pie. 

To serve it as a soup, simply reheat it upon opening the jars, either on the stovetop or in the microwave.

If you’d like to enjoy it as a chicken pot pie, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Strain the broth from the jars, reserving some of the broth off to the side. Melt two tablespoons of butter in a skillet over medium heat, stirring in two tablespoons (30 ml) of flour as a thickener.

Cook this mixture, stirring regularly, until golden brown. Add the reserved broth, continuing to stir, until the mixture is smooth and thickened. Stir in the strained chicken mixture, then remove from the heat.

Place a pie crust on the bottom of the pan. Pour the filling on top, then add an additional pie crust. Tuck the edges under and crimp with a fork.

Cut slits in the top of the pie so steam can escape, then bake for 20 minutes at 400 degrees Fahrenheit (200 Celsius), or until the crust is golden and the filling is bubbly.

Enjoy! 

Chicken Canning Recipes

Looking for more chicken canning recipes?

• Canning Chicken Broth
• Canning Chicken
• Canning White Chicken Chili
• Canning Chicken Chili Verde
• Canning Chicken Soup

Meal in a Jar Canning Recipes

Need a few more meal-in-a-jar canning recipes?

• Boston Baked Beans
• Thai Curry Duck
• White Bean Chicken Chili
• Cajun Red Beans and Sausage

Yield: Makes 6 Pints

Canning Chicken Pot Pie Filling

Prep Time: 20 minutes

Cook Time: 10 minutes

Canning Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Chicken pot pie filling is a hearty chicken stew that can be served as is, or baked into a quick pot pie for a delicious dinner in no time.

Print

Ingredients

• 3 cups (750 ml) skinned and boned raw chicken, cut into 1-inch (2.5 cm) cubes
• 1 ½ cups (375 ml) diced onion (about 2 medium onions)
• ½ cup (125 ml) diced fresh mushrooms
• 1 ½ cups (375 ml) diced carrots (roughly 3 medium carrots)
• 1 cup (250 ml) diced Yukon gold potatoes
• ½ cup (125 ml) baby sweet peas
• ½ cup (125 ml) diced celery
• 5 cups (1.25 liters) chicken stock or bone broth
• 3 tbsp (45 ml) butter
• 1 cup (250 ml) dry white wine
• 1 tsp (5 ml) dried thyme
• 1 tsp (5 ml) salt
• ½ tsp (2 ml) black pepper
• 1 bay leaf
• 1 tbsp (15 ml) bottled lemon juice

Instructions

1. Melt butter over medium heat. Add mushrooms and onions, then saute until the mushrooms are lightly browned (about three minutes).
2. Add the chicken, carrots, potatoes, and celery, again, sauteeing until golden brown, or for about five minutes. 
3. Stir in the stock and then add the white wine, thyme, salt, pepper, and bay leaf. 
4. Bring to a boil, then reduce heat to medium and cook uncovered for about 10 minutes, or the vegetables are tender and the chicken is cooked through, stirring often. 
5. Once the chicken is cooked through, remove the bay leaf and take the pan off the heat, then stir in the peas and lemon juice.
6. Ladle the mixture into hot jars, leaving 1" (2.5 centimeters) of headspace. 
7. Use the air bubble tool to remove any bubbles, then make sure adequate headspace remains. Wipe the rims of the jars to remove any food particles. 
8. Apply the bands and lids, then adjust to fingertip tight. 
9. Repeat until all jars are filled, then load each jar into your canner. Put the lid on the canner and turn to the locked position. 
10. Adjust the heat to medium-high and steam for 10 minutes. 
11. Put the counter weight or weight gauge on the vent (depending on manufacturer's instructions), then bring the pressure to 10 lbs for a weighted-gauge canner or 11 lbs pressure for a dial-gauge canner. (Be sure to adjust for altitude, see notes.) 
12. Process pint jars for 75 minutes, and quart jars for 90 minutes.
13. Turn off the heat, then allow the canner to return on its own to zero pressure. Let the canner sit for five more minutes before removing the lid. Cool the jars in the canner for 10 minutes, then let them cool on the counter for 12 hours. 
14. Check the seals and store them for up to one year.

Notes

Altitude Adjustments for Canning Pot Pie Filling

Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increase. 

Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

• 0 to 2,000 feet in elevation – 11 lbs pressure
• 2,001 to 4,000 feet in elevation – 12 lbs pressure
• 4,001 to 6,000 feet in elevation – 13 lbs pressure
• 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

• 0 to 1,000 feet in elevation – 10 lbs pressure
• Above 1,000 feet – 15 lbs pressure

To Serve

To serve it as a soup, simply reheat it upon opening the jars, either on the stovetop or in the microwave.

If you'd like to enjoy it as a chicken pot pie, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Strain the broth from the jars, reserving some of the broth off to the side. Melt two tablespoons of butter in a skillet over medium heat, stirring in two tablespoons (30 ml) of flour as a thickener.

Cook this mixture, stirring regularly, until golden brown. Add the reserved broth, continuing to stir, until the mixture is smooth and thickened. Stir in the strained chicken mixture, then remove from the heat.

Place a pie crust on the bottom of the pan. Pour the filling on top, then add an additional pie crust. Tuck the edges under and crimp with a fork.

Cut slits in the top of the pie so steam can escape, then bake for 20 minutes at 400 degrees Fahrenheit (200 Celsius), or until the crust is golden and the filling is bubbly.

Soup Canning Recipes

There are so many different soup canning recipes out there, try these for your pantry:

• Sausage, Potato, and Kale Soup
• Carrot Soup
• Split Pea Soup
• Chicken Soup

Pressure Canning Recipes

Fill your pressure canner again with these simple pressure canning recipes:

• Canning Beef
• Canning Potatoes
• Canning Pumpkin
• Canning Sweet Potatoes
• Canning Corn