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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.
👥 12 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Melt butter over medium heat. Add mushrooms and onions, then saute until the mushrooms are lightly browned (about three minutes).
butter3 tbsp
2
Add the chicken, carrots, potatoes, and celery, again, sauteeing until golden brown, or for about five minutes.
chicken (raw, skinned and boned, cut into 1-inch (2.5 cm) cubes)3 cupschicken stock ( or bone broth)5 cups
3
Stir in the stock and then add the white wine, thyme, salt, pepper, and bay leaf.
dry white wine1 cupdried thyme1 tspsalt1 tspbay leaf1
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.
chicken (raw, skinned and boned, cut into 1-inch (2.5 cm) cubes)3 cupschicken stock ( or bone broth)5 cups
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.
chicken (raw, skinned and boned, cut into 1-inch (2.5 cm) cubes)3 cupschicken stock ( or bone broth)5 cupsbay leaf1lemon juice (bottled or fresh, for flavor)1 tbsp
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.
Nutrition Facts
calories
145 kcal
fat Content
5 g
serving Size
1 cup
fiber Content
2 g
sugar Content
6 g
sodium Content
495 mg
protein Content
7 g
trans Fat Content
0.02 g
cholesterol Content
22 mg
carbohydrate Content
15 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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