Chicken Pot Pie Filling

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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.

Ingredients

  • 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)

Instructions

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 chicken pot pie fillingon 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 chicken pot pierequired 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.

Enjoy~
The Canning Diva
www.canningdiva.com

 

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Comments

  1. oh my gosh I never thought of making this ahead….good idea…Thanks I will be doing this soon

  2. Is the Canning Gel the same as Clear Jel?

    • So sorry I didn’t catch this sooner. My apologies. Yes, Canning Gel is the same as ClearJel. I received my food license from the State of Michigan to repackage ClearJel into more user friendly sizes. ClearJel only comes in 25 pound bags or larger – they do not market direct to the consumer. You may purchase Canning Gel on my site at http://www.canningdiva.com/shop

  3. I second the Clear Jel question…?

  4. What exactly is this Canning Gel. People are asking and not getting answers. We need to know if indeed this is safe to use and can with. Thanks.

    • Canning Gel information has/is available on my website and if I didn’t get back to you right away I apologize. Canning Gel is more than safe, it is the only approved thickening agent for home canning. It is from non-GMO corn and is gluten free. I have my food license to repackage ClearJel and have private labeled it Canning Gel for purchase in more manageable sizes. For more information or to purchase Canning Gel go to https://canningdiva.com/product/canning-gel-cook-type-thickener/

  5. What exactly is this Canning Gel. People are asking and not getting answers. We need to know if indeed this is safe to use and can with. Thanks.

  6. Yes. It is from non-GMO corn and is gluten free. I have my food license to repackage ClearJel and have private labeled it Canning Gel for purchase in more manageable sizes. For more information or to purchase Canning Gel go to https://canningdiva.com/product/canning-gel-cook-type-thickener/

  7. Yes. It is from non-GMO corn and is gluten free. I have my food license to repackage ClearJel and have private labeled it Canning Gel for purchase in more manageable sizes. For more information or to purchase Canning Gel go to https://canningdiva.com/product/canning-gel-cook-type-thickener/

  8. Canning Diva Thank you!

  9. Canning Gel information has/is available on my website and if I didn’t get back to you right away I apologize. Canning Gel is more than safe, it is the only approved thickening agent for home canning. It is from non-GMO corn and is gluten free. I have my food license to repackage ClearJel and have private labeled it Canning Gel for purchase in more manageable sizes. For more information or to purchase Canning Gel go to https://canningdiva.com/product/canning-gel-cook-type-thickener/

  10. I made this. the turkey end up being 10 cups. I would 1/2c more of onions and carrots. The total just shy of 4 quarts. by adding the extra veggie it would fix the problem. I use 1 cup of therm-Flo as my canning gel. it is more stable when it come to cooking and freezing. overall, it tasted very delicous. Good job CanningDiva in putting this recipe together.

  11. I made this and so good. Clear Jel is the best have been using for a couple years. Works wonders in my fruit pie fillings that I can.

  12. Hi…Can I substitute chicken with turkey…I have lot of cooked turkey in the freezer and I would like to can turkey pot pies….Thanks in advance…

  13. You can't can butter or other milk products safely. Please edit or remove this recipe.

  14. I always thought you weren't supposed to use any dairy products in home canned recipes? Are you sure this is a safe recipe?

  15. Thank you Carla – so happy to hear you like it!! It is truly delicious and so versatile. Happy Canning!! 🙂

  16. Please read the recipe again or read my reply. Thank you

  17. There isn't any dairy in the pie filling during canning – it is when you go to use your pie filling to make a pie. Please edit/remove your comment seeing the recipe was not read in its entirety or was misinterpreted. Thank you.

  18. Helen Wilkinson – my apologies for not catching this earlier this year. My settings were not set to flag me when comments were posted. I do apologize. To answer you question – yes, you may use turkey or any foul for that matter. Turkey pot pie is just as delicious so I encourage you to use turkey. Especially with Thanksgiving fast approaching. Happy Canning~

  19. Canning Diva thank you. I have read the recipe several times now especially since your harsh reply and I am still confused, as butter is a dairy product – I believe my question is valid. If you're not interested in helping others learn more about home canning and food preservation, then I apologize for my question, and will delete it.

  20. Breanna, my reply isn't harsh – it is factual, especially after your asking is my recipe is safe. I wouldn't publish a recipe if it wasn't tested and frankly your comment was quite insulting. I spend my career educating people on safe preservation, so if your question was geared towards learning, I would have answered it in such a manner.

    So let me help educate you – butter is considered a fat, not a dairy product and can be used in small quantities to enhance a recipe just as you would use cooking oil. The butter or fat will not impede the canning process – however, bare in mind, any fatty recipes must be pressure canned, not water bathed. As for true dairy in canning terms, no milk can be home canned. Now there are many out there who blog about safely canning butter and milk, but I have yet to approve such processes nor do I teach it as being safe. All of my recipes are created and tested in a commercial kitchen and I use a food grade pH tester to ensure a safe acidic level and a suitable means of processing.

    Any time you would like more information on safe canning practices you are welcome to reach out to me. Happy Canning!

  21. Butter is considered a fat, not a dairy product and can be used in small quantities to enhance a recipe just as you would use cooking oil. The butter or fat will not impede the canning process – however, bare in mind, any fatty recipes must be pressure canned, not water bathed. As for true dairy in canning terms, no milk can be home canned. Now there are many out there who blog about safely canning butter and milk, but I have yet to approve such processes nor do I teach it as being safe. All of my recipes are created and tested in a commercial kitchen and I use a food grade pH tester to ensure a safe acidic level and a suitable means of processing.

    Any time you would like more information on safe canning practices you are welcome to reach out to me. Happy Canning!

  22. Butter isn't safe to can. On the other hand, this is your page. You can endanger peoples' lives by deleting comments that warn them of unsafe practices all you want. I'm sure it will change the recipe HORRIBLY to instruct people to do a raw pack instead of adding a potentially fatal dairy product to a recipe which HAS NOT BEEN TESTED. None of this recipe actually needs to be cooked except the broth and gel. You could easily change the recipe. Instead, you're lying to people and telling them that a) "There isn't any dairy in the pie filling during canning," and b) that this recipe has been tested. It hasn't been. What college test kitchen did you get this recipe from?

  23. That answered my question if I could use clear jel! Thanks Carla! Can't wait to try this recipe CD! : )

  24. Hmm, isn't it funny how you can read the entire recipe and all your questions are answered? Gee whiz. I wondered about the half and half as I was reading , and , Lo and behold, my answer was right there before my eyes. I love your recipe and intend on following it to the letter, even adding half and half …when I start to make a pie.

    • LOL – thank you! So did you enjoy the recipe?! It is simply delicious. The only sad part is it doesn’t last very long in my house – the kids could eat it every night if I let them! 🙂 Happy Canning!

  25. This looks amazing! I have a couple of questions – 12 large chicken breasts -are we talking about full breasts here, or 12 half breasts? Also, I generally add some wine or vermouth to my stock for making the sauce. Will that affect the canning safety or adversely affect flavor after canning?

  26. I can't believe how rude people can be. IF they would read and reread the recipe it would answer all their questions. I am definitely going to use your recipe. Thank you and keep up the good work.

  27. LOL thank you Brenda – I hope you enjoyed the recipe! The only sad part about it is it never seems to last long in my house – the kids could eat it every night 🙂 Have a great day! Happy Canning!! 🙂

  28. Thank you Thresia – I look forward to hearing your feedback – it is truly delicious!!! I was just commenting to Brenda above that it doesn't last long around here as my kids could eat a jar every night if I let them lol. Have a great time making this family favorite! 🙂

  29. Cynthia – my apologizes for taking so long to see this!! Forgive me for not chatchig this sooner. Excellent questions – so I do hope my timing did not prevent you from making this recipe. Frist with respect to the size of breast – so tricky to answer especially because there are some huge chicken breasts at the store…they are usually filled with quite a bit of water so most of that cooks down. A 8 to 10 oz breast is average. Feel free to add some wine or vermouth – that is completely safe and is actually adding a bit of acid to the recipe – not that it is required. As far as the flavor… seeing I have not tried it before I cannot comment, however if that is how you enjoy the flavor of your chicken broth, I would say to give it a try on a smaller batch. If you like it then you may can them all that way 🙂 Happy Canning!

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