Chicken Pot Pie Filling – makes approx. 4 quarts or 8 pints
Having my mom’s delicious Chicken Pot Pie Filling on your pantry shelf aides in speedy, healthy meal preparation.
- 12 large chicken breasts
- 5 cups carrots, chopped
- 4 cups frozen peas
- 2 cups celery, chopped
- 2 cups onions, chopped
- 4 Tbsp butter
- 1 1/3 cups Canning Gel
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp celery seeds
- 2 tsp garlic powder
- 8 cups of chicken broth
- half-n-half (after canning, when ready to bake a pie)
Boil chicken breasts in water until cooked through being sure to reserve some of the liquid to use to ensure you have a full 8 cups of chicken broth (if using store bought broth its only 14.5 ounces per can). Remove cooked chicken from boiled water and cool on cutting board. Once chicken has cooled, chop or tear into bite sized pieces.
In a large stainless steel stock pot combine celery, onions and butter. Sautee on medium heat until onions are translucent, about 8 minutes. Add carrots, peas, chicken, salt, pepper and broth to the onion mixture. Bring to a boil stirring well. Once at a boil stir in Canning Gel. Boil for 5 minutes then remove from heat.
Ladle hot pie filling into hot jars being sure to leave a generous 1” headspace. Use a warm washcloth dipped in vinegar to wipe each jar rim and screw bands. Place sterilized lids and rings atop each jar and hand tighten.
Process jars in a pressure canner at 10 pounds of pressure; 75 minutes for pints and 90 minutes for quarts.
Ready to make a Chicken Pot Pie? Grab a quart or two from your pantry shelf. Before filling the pie crust, be sure to heat your pie filling on the stove top and add required amount of half-n-half to give your pie filing a creamy texture and taste.
Tip: For every quart of pie filling, heat through and stir in a ½ cup of half-n-half.
Fill pie crust and bake at 425 for 35 to 40 minutes. Remove pie from oven and let rest 15 minutes before cutting and serving.
The Canning Diva