Chicken Pot Pie Canning Recipe Easy and Delicious Ideas

Nothing beats the comforting, hearty taste of a classic chicken pot pie, especially when you have it ready to enjoy anytime with home-canned convenience. Canning chicken pot pie is a fantastic way to preserve this beloved meal, locking in its rich flavors and wholesome ingredients for months to come.

Whether you’re preparing for busy weeknights, camping trips, or emergency food storage, this recipe ensures you have a delicious, homemade meal on hand without the hassle of cooking from scratch each time.

In this detailed guide, I’ll walk you through a safe and easy chicken pot pie canning recipe, covering everything from selecting the right ingredients to step-by-step instructions for pressure canning.

You’ll learn why this method is not only practical but also incredibly rewarding, as it allows you to savor a homemade classic anytime. Plus, I’ll share tips and variations to customize your pot pie filling to suit your family’s tastes.

Ready to dive into a canning adventure that fills your pantry with warm, savory goodness? Let’s get started!

Why You’ll Love This Recipe

This chicken pot pie canning recipe is a game-changer for busy cooks and food preservation enthusiasts alike. First, it captures the essence of homemade comfort food with tender chicken, fresh vegetables, and a creamy sauce, all safely preserved for long-term storage.

You’ll love the convenience of having ready-to-eat meals that just need a crust or biscuit topping and a quick bake to enjoy.

Additionally, canning this dish means no wasted leftovers and less food spoilage, helping you save money and reduce waste. The recipe uses simple, wholesome ingredients—no need for complicated additions or preservatives.

Plus, pressure canning ensures food safety while maintaining the delicious flavors and textures you expect from a traditional chicken pot pie filling.

If you enjoy meal prepping, home preservation, or just crave a taste of classic comfort food anytime, this recipe will quickly become a staple in your kitchen routine.

Ingredients

• 3 lbs boneless, skinless chicken breasts or thighs, cooked and cubed
• 4 cups mixed vegetables (carrots, peas, green beans, and corn)
• 1 large onion, finely chopped
• 1/2 cup celery, finely chopped
• 4 cups chicken broth (low sodium preferred)
• 1/2 cup all-purpose flour (for thickening)
• 1/2 cup butter or margarine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp garlic powder (optional)
• Water (as needed for adjusting consistency)

Equipment

• Pressure canner (essential for safe canning of low-acid foods)
• Quart-sized canning jars with lids and bands
• Large stockpot for cooking the filling
• Mixing spoon or heat-resistant spatula
• Measuring cups and spoons
• Knife and cutting board for chopping vegetables
• Funnel for filling jars (optional but helpful)
• Ladle for transferring filling
• Jar lifter for safely handling hot jars
• Clean towels for wiping rims and handling jars

Instructions

1. Prepare the chicken: Boil or bake the chicken breasts or thighs until fully cooked. Once cooled, cut into bite-sized cubes and set aside.
2. Cook the vegetables: In a large stockpot, melt the butter over medium heat. Add the chopped onion and celery, sautéing until soft and translucent, about 5 minutes.
3. Make the roux: Sprinkle the flour over the sautéed vegetables, stirring constantly for 2-3 minutes to cook out the raw flour taste without browning it.
4. Add the broth: Slowly whisk in the chicken broth, making sure to dissolve the flour completely to avoid lumps. Continue stirring until the mixture thickens to a creamy consistency.
5. Season the filling: Stir in the salt, pepper, thyme, rosemary, and garlic powder if using. Adjust seasoning to taste.
6. Add chicken and vegetables: Fold in the cubed chicken and mixed vegetables, stirring gently to combine. Heat through for another 5 minutes on low heat. If the mixture is too thick, add a little water or broth to reach a consistency that will ladle easily but isn’t too runny.
7. Prepare jars and lids: Wash your quart-sized canning jars and lids thoroughly. Keep jars warm until ready to fill to prevent cracking.
8. Fill the jars: Using a ladle and funnel, fill each jar leaving 1 inch of headspace at the top. Remove any air bubbles by running a non-metallic spatula around the inside edge of the jar. Wipe rims clean with a damp cloth.
9. Seal jars: Place lids on jars and screw on the bands until fingertip tight, not overly tight.
10. Process in pressure canner: Place jars in the pressure canner. Follow your canner’s instructions for processing times and pressures: process quarts for 75 minutes at 10-15 psi, adjusting for altitude.
11. Cool and store: After processing, allow the canner to depressurize naturally before removing jars. Place jars on a towel and allow to cool undisturbed for 12-24 hours. Check seals and store in a cool, dark place.

Tips & Variations

Always use a pressure canner for low-acid foods like chicken pot pie to ensure safety.

For a richer flavor, substitute some of the chicken broth with cream or half-and-half, but remember to adjust the thickening accordingly. You can swap out vegetables depending on the season or what you have on hand — frozen mixed veggies work well too.

Try adding fresh herbs like parsley or tarragon for a brighter taste. For a spicier twist, add a pinch of cayenne pepper or smoked paprika.

If you’re looking to go gluten-free, cornstarch can replace flour as a thickener, but do not add it before canning; instead, thicken the filling after opening.

Looking for other hearty, homemade recipes to can? Check out these delicious options like Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide or Chicken Pot Pie Easy Recipe With Veg and Soup Included.

Nutrition Facts

Serving Suggestions

Once opened, your canned chicken pot pie filling is incredibly versatile. Spoon it into a pre-made pie crust or puff pastry, top with a biscuit dough, and bake for 25-30 minutes at 375°F until golden and bubbly.

For a quicker meal, simply heat the filling and serve over mashed potatoes or buttered noodles.

This filling also makes a fantastic pot pie soup when thinned out with extra broth. Pair it with a crisp green salad or roasted vegetables for a complete, satisfying dinner.

You can also use leftover filling as a hearty topping for baked potatoes or inside savory crepes.

Conclusion

Canning chicken pot pie filling is a wonderful way to preserve the flavors of home-cooked comfort food while gaining convenience for busy days or unexpected guests. This recipe balances rich, creamy sauce with tender chicken and fresh vegetables, all safely sealed for long-term storage.

With a bit of preparation and the right equipment, you can stock your pantry with wholesome meals that taste like they were made just for you.

By following the detailed instructions and tips provided, you’ll master the art of canning this classic dish safely and deliciously. Plus, the flexibility of the filling allows you to adapt the recipe to your preferences or dietary needs.

Get ready to enjoy homemade chicken pot pie anytime, with the ease of just opening a jar and baking. Don’t forget to explore other comforting recipes like Slow Cooker Roast Recipe With Vegetables Made Easy or Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide to expand your culinary repertoire.

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