The ultimate guide to creating mouthwatering chicken pot pie filling

Canning chicken pot pie filling is an age-old technique that allows you to preserve this comforting dish for months to come. Whether you’re a seasoned canner or a culinary novice, this comprehensive guide will empower you with the knowledge and steps to successfully can chicken pot pie filling at home.

Benefits of Canning Chicken Pot Pie Filling

• Preservation: Canning extends the shelf life of chicken pot pie filling for up to a year, allowing you to enjoy it whenever the craving strikes.
• Convenience: Pre-canned filling saves time and effort when you’re short on time or need a quick meal.
• Versatility: Canned chicken pot pie filling can be used in a variety of dishes, from traditional pot pies to casseroles and soups.
• Cost-effectiveness: Canning your own filling is often more economical than purchasing pre-made options.

Ingredients You’ll Need

• 3 pounds boneless, skinless chicken breasts
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1/2 cup flour
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Step-by-Step Canning Instructions

1. Prepare the Chicken

• Cut the chicken breasts into 1-inch cubes.
• Season with salt and pepper.

2. Sauté the Vegetables

• Heat a large skillet over medium heat.
• Add the onion, carrots, and celery.
• Sauté until softened, about 5 minutes.

3. Add the Chicken

• Add the chicken to the skillet and cook until browned on all sides.

4. Add the Flour

• Sprinkle the flour over the chicken and vegetables.
• Stir to combine and cook for 1 minute.

5. Add the Broth and Seasonings

• Gradually whisk in the chicken broth.
• Bring to a simmer and cook until thickened, about 5 minutes.
• Stir in the peas, salt, pepper, and thyme.

6. Prepare the Jars

• Sterilize 6 half-pint jars and their lids.

7. Fill the Jars

• Ladle the hot chicken pot pie filling into the jars, leaving 1 inch of headspace.
• Wipe the rims of the jars with a clean cloth.

8. Process the Jars

• Place the jars in a pressure canner and process according to the manufacturer’s instructions.
• Process for 75 minutes at 10 pounds of pressure for half-pint jars.

9. Cool the Jars

• Allow the jars to cool completely before storing them in a cool, dark place.

Tips for Successful Canning

• Use high-quality ingredients for the best flavor and texture.
• Measure the ingredients accurately to ensure proper consistency.
• Avoid overfilling the jars to prevent breakage during processing.
• Use a jar lifter to safely transfer the jars to and from the canner.
• Follow the processing instructions precisely to ensure food safety.

Recipe Variations

• Add chopped potatoes or corn for a heartier filling.
• Use different vegetables, such as green beans or asparagus, for a more colorful dish.
• Add herbs and spices to your liking, such as rosemary, sage, or paprika.

Storage and Shelf Life

Canned chicken pot pie filling can be stored in a cool, dark place for up to a year. Once opened, refrigerate the filling and use it within 3-4 days.

Final Thoughts: A Culinary Triumph

Canning chicken pot pie filling is a rewarding culinary experience that allows you to preserve the flavors of comfort food for future enjoyment. By following the steps outlined in this guide, you can confidently create delicious and shelf-stable chicken pot pie filling that will delight your family and friends for months to come.

Questions You May Have

1. Can I use a water bath canner instead of a pressure canner?

No, chicken pot pie filling must be processed in a pressure canner to ensure food safety.

2. Can I add other ingredients to the filling, such as mushrooms or bacon?

Yes, feel free to experiment with different ingredients to create your own unique variations.

3. How long can I store the canned chicken pot pie filling?

Canned chicken pot pie filling can be stored for up to a year in a cool, dark place.