Chicken Pot Pie Filling Canning Recipe, Dinner In a Jar

If you like chicken pot pie, and love having a shelf full of easy to make meals, you're going to love this chicken pot pie filling canning recipe!

Chicken Pot Pie Filling Canning Recipe

This recipe is adapted from the new ball book of preserving, without the mushrooms and raw packed instead of hot packed. It's super easy to put together, and makes 7 quart jars for easy dinners that go perfect with soft sourdough rolls or cheddar biscuits!

These changes make canning chicken pot pie filling super easy... It's pressure canned at pressure for 90 minutes, so it's safe and stores for 2 years on the shelf!

This is safe to do because you can can chicken soup with almost the same ingredients (minus peas) for the same amount of time. You can also can raw chicken for the same amount of time.

You can also use this chicken pot pie filling for soups or Sheppard's pies... There are so many possibilities for a quick and easy dinner when you've got these on the shelf!

Simple Ingredients

• Boneless Skinless Cooked Chicken (I use rotisserie chicken) 7-8 cups
• Red potatoes or Yukon gold, Peeled and Chopped, 7 cups
• Diced Onion, 3 ½ cups
• Chopped Celery, 3 ½ cups
• Carrots, Peeled and Chopped 5 cups
• Frozen Peas 3 ½ cups
• Salt, and (optional) Pepper
• Thyme
• 3 quarts Broth or Water. I'm using bone broth, but it does turn the filling darker, if you want a lighter filling use a clear broth or water;)

How To Make Chicken Pot Pie Filling Canning Recipe

Before you start with this recipe, make sure to check your pressure canner, makes sure your rubber seal ring is in good shape and all the vents are working right. Place the metal plate on the bottom.

Fill your pressure canner with the correct amount of water (My weighted presto pressure canner takes 3 quarts water in the bottom.)

Wash and prepare 7 canning jars with new lids and rings.

Next, prep your veggies: Peel and cube potatoes into ½ inch - 1 inch cubes. Peel and cut carrots. Dice onions, dice celery.

Add 1 teaspoon of salt and ¼ teaspoon dried thyme to each quart jar.

Evenly distribute the chicken and veggies between each jar: 1 cup of chicken in each jar. 1 cup of potatoes in each jar, ½ cup of carrots in each jar, ½ cup of celery in each jar, ½ cup of onion in each jar. And ½ cup of frozen peas in each jar.

Using the broth to fill each quart jar, leaving 1 inch headspace at the top.

Use a plastic bubbler, or a butter knife to carefully (don't hurt your jar) remove any air bubbles trapped in each jar.

Wipe each rim clean with a clean wash cloth dampened with vinegar to remove any residue.

Place clean new lid on each jar, and screw on bands to finger tight.

Add 7 quart jars into the prepared pressure canner. Place lid onto pressure canner and turn to lock into position.

Pressure Canning

Heat to medium high, and let steam vent through the vent pipe for 10 minutes before placing the weights on top. (I am at 2500 feet elevation, so I use the 15 pound weight.) Check your elevation and adjust the weight rings for your elevation.

Let your pressure canner come up to pressure. When the weights start jiggling back and forth, set your timer for 90 minutes.

After 90 minutes of possessing at pressure, turn heat off, and let your pressure canner naturally release it's pressure as it slowly cools down on it's own.

After the pressure button goes down on it's own, you can remove the weights from the top vent. Let your pressure canner sit for at least 10 more minutes before removing the lid.

Then let your jars sit in the pressure canner for at least 10 minutes longer before removing hot jars from the pressure canner to a towel on the counter.

Do not tip or move jars. Let them cool for 24 hours before removing rings, checking seals, and storing on the shelf!

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