If you like chicken pot pie, and love having a shelf full of easy to make meals, you’re going to love this chicken pot pie filling canning recipe!
I updated this recipe to be as safe as possible… While the processing time for chicken pot pie filling is long enough to destroy botulism spores, a raw-pack method for a mixed dish like this can be a problem… The main issue is that raw-packed food, especially a mix of different ingredients, contains a lot of trapped air.
During the pressure canning process, the air expands and forces liquid out of the jars, it’s called siphoning. When the air escapes, the liquid level inside the jar drops below the food, leaving some of the food exposed to the air. The food is still considered safe as long as the jar seals, but the quality can suffer, it can become discolored or spoil more quickly.
Chicken Pot Pie Filling Canning Recipe
This recipe is a hot-packed, pressure-canned meal starter, ensuring it’s shelf-stable and safe to store. It’s easy to put together, and makes 7 quart jars for easy dinners that go perfect with soft sourdough rolls or cheddar biscuits!
Is this safe to can? Yes! This is a tested and safe recipe because we are using the hot-pack method and processing it for the correct time. The pressure canning process reaches temperatures high enough to destroy harmful bacteria.
Key Ingredients for Canned Chicken Pot Pie
When canning chicken pot pie filling, selecting and preparing the right ingredients is about more than just flavor—it’s about ensuring safety and quality in every jar.
- Boneless, Skinless Cooked Chicken (7-8 cups): The star of the show! Using cooked, boneless, and skinless chicken is essential for canning safety and quality. I love using rotisserie chicken because it’s already cooked and seasoned, saving you a ton of time.
- Red or Yukon Gold Potatoes, Peeled and Chopped (7 cups): These potatoes provide a hearty, comforting texture. I specifically recommend Red or Yukon Gold varieties because they hold their shape better during processing and won’t get mushy. All potatoes must be peeled for safe canning.
- Diced Onion (3 1/2 cups) & Chopped Celery (3 1/2 cups): These vegetables form the flavor base. Onions and celery add savory notes and a wonderful depth of flavor that develops beautifully in the jar.
- Carrots, Peeled and Chopped (5 cups): Carrots bring a touch of sweetness and color. Like the potatoes, they’re firm enough to withstand the canning process without turning to mush.
- Frozen Peas (3 1/2 cups): While they go into the hot mixture, the frozen peas will help them from getting too soft during the heating process.
- Salt, Thyme, and Pepper: Salt is essential for flavor, and thyme is the quintessential herb for chicken pot pie, adding a warm, earthy aroma. I personally love a touch of fresh ground black pepper, but it’s optional.
- Chicken Broth or Water (3 quarts): This is where you get to choose your adventure. Bone broth will add a richer, deeper flavor, but clear broth or plain water also works perfectly well.
How To Make Chicken Pot Pie Filling Canning Recipe
Pressure Canning Safety: Before you begin, make sure your pressure canner is in good working order. Check the rubber seal and ensure all vents are clear. Always follow the manufacturer’s instructions for your specific canner.
Prep Your Canner and Jars: Place the metal rack at the bottom of your pressure canner. Add the correct amount of water to the canner. (For example, my weighted Presto pressure canner takes 3 quarts of water.) Wash and prepare 7 quart-sized canning jars with new lids and rings. Keep the jars hot.
Cook the Filling: In a large pot, combine the prepared chicken, potatoes, carrots, onions, and celery. Add the chicken broth or water, salt, and seasonings. Bring the mixture to a full, rolling boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 5 minutes. Remove the pot from the heat and stir in the frozen peas.
Pack the Jars: Ladle the hot filling into your hot, prepared jars, leaving 1 inch of headspace at the top. Use a non-metallic spatula or bubbler to carefully remove any trapped air bubbles. Wipe each jar rim clean with a washcloth dampened with white vinegar to remove any residue. Center a new, clean lid on each jar and screw on the bands to finger-tight.
Pressure Canning: Place the filled jars into the prepared pressure canner. Lock the lid onto the canner. Heat on medium-high and let a steady stream of steam vent for 10 full minutes before placing the weighted gauge on top. Let the canner come up to pressure. When the gauge begins to jiggle steadily, set your timer for 90 minutes for quart jars.
Maintain a steady, rocking motion of the weighted gauge throughout the entire processing time. Adjust your heat as needed. (Note: Adjust pressure for your specific altitude. At 2,500 feet elevation, you would use a 15-pound weight.)
Cooling Down: After 90 minutes, turn off the heat and let the canner cool down completely and naturally until the pressure returns to zero. Do not rush this process. Once the pressure is at zero, carefully remove the weighted gauge. Wait at least 10 more minutes before unlocking and removing the canner lid.
Let the jars sit in the canner for another 10 minutes before carefully removing them with a jar lifter to a towel on the counter.
Do not tip or move the jars. Let them cool for a full 24 hours before checking the seals, removing the rings, and storing them on the shelf.
I want to know what YOU think… Please review the recipe card!
Chicken Pot Pie Filling Canning Recipe
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Ingredients
- 8 cups boneless skinless Cooked Chicken cubed or shredded
- 8 cups Red potatoes or Yukon gold peeled and chopped (peels must be removed for safety)
- 3 1/2 cups Diced Onion
- 3 1/2 cups Chopped Celery
- 5 cups peeled and chopped Carrots
- 3 1/2 cups Frozen Peas
- 7 teaspoons Salt and (optional) Pepper
- 2 teaspoons dried Thyme leaves
- 3 quarts chicken Broth or Water.
Instructions
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Prepare your pressure canner and jars. Check the seal and vents. Add water to the canner and place the bottom rack in. Wash 7 quart jars, new lids, and bands, keeping the jars hot until ready to fill.
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Make the filling. In a large stock pot, combine the chopped chicken, potatoes, carrots, onions, and celery. Add the broth, thyme, and salt (and pepper if using). Bring the mixture to a full, rolling boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the frozen peas.
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Pack the jars. Ladle the hot filling into the hot jars, leaving 1 inch of headspace.
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Remove air bubbles. Use a non-metallic utensil to remove any trapped air bubbles.
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Seal the jars. Wipe the rims clean. Center a new lid on each jar and screw on the band to finger-tight.
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Pressure can. Place the jars into the pressure canner, lock the lid, and heat on medium-high. Let steam vent from the canner for 10 full minutes before placing the weight on the vent pipe.
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Process. Let the canner come up to pressure (consult your canner’s manual for your specific altitude). Once at the correct pressure, process the quart jars for 90 minutes.
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Cool and store. After 90 minutes, turn off the heat and allow the canner to cool naturally until the pressure is at zero. Wait 10 minutes before removing the lid, and then another 10 minutes before removing the jars. Let the jars cool on a towel for 24 hours. Check seals, remove rings, and store.