Canning Chicken Pot Pie Filling
I came across this recipe for canning Chicken Pot Pie on theHomemademess.com and knew instantly that I wanted to try it. I was very easy to assemble. I chopped up chicken and added it to the bottom of the clean jars. On top of that I added the vegetables. I did a mixture of carrots, celery, green beans, and corn. Normally I would’ve put peas, but my husband doesn’t like peas so I thought I’d try green beans instead.
I processed 4 quart jars for 90 minutes in the pressure canner. All four sealed and had little siphoning. I can’t wait to try these. As soon as I do, I will report back with how I liked the recipe. I will also take note of what recipe I decide to use for the pie crust.
Canned Chicken Pot Pie Filling
Ingredients
- Mixed veggies celery, carrots, onion, green beans, use whatever you want
- Chicken
- Chicken Broth
- Chicken bouillon optional
- Chicken bouillon optional
Instructions
- Fill quart jars half way with veggies
- Layer meat on top about 2 cups
- Fill to the 1 inch headspace line with veggies
- Add 1 tbs of chicken bouillon powder
- Cover with chicken broth to a 1 inch headspace
- Canning Instructions
- Fill to 1 inch head space
- Pressure can for 90 minutes for quarts and 75 minutes for pints.
- Remove and let cool on counter for 12-24 hours
