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Canning Chicken Pot Pie Filling
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Canning Chicken Pot Pie Filling

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.
Prep Time20 minutes
Cook Time10 minutes
Canning Time1 hour 15 minutes
Total Time1 hour 45 minutes
Author: Ashley Adamant

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

  • Melt butter over medium heat. Add 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 the vegetables are tender and the chicken is cooked through, stirring often. 
  • 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.
  • 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. 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. 
  • Adjust the heat to medium-high and steam for 10 minutes. 
  • 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.) 
  • Process pint jars for 75 minutes, and quart jars for 90 minutes.
  • 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. 
  • 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.