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6 Quarts of Chicken Pot Pie Filling – A Comfort Meal in a Jar

6 Quarts of Chicken Pot Pie Filling – A Comfort Meal in a Jar

🥧 Chicken Pot Pie Filling in a Jar

6 Quarts of Comfort – A Golden Crust Away from Dinner

"Last night’s kitchen project is officially done. 6 quarts of chicken pot pie filling, all packed away and ready for a cozy dinner later." 🥧✨
🥧 6 quarts
⏱️ 90 min processing
⭐ Hearty · Creamy · Comforting
🔒 Pressure Canned

📌 In This Article

🥧 The Pot Pie Story ⚠️ Safety Information 📦 Ingredients 📝 Step-by-Step Instructions 🍽️ How to Serve ❓ FAQ

🥧 The Pot Pie Story

"Last night’s kitchen project is officially done. ❤️ 6 quarts of chicken pot pie filling, all packed away and ready for a cozy dinner later. I already know exactly what I’m doing when I open that first jar… a golden crust on top and a homemade pot pie coming straight out of the oven." 🥧✨

There’s something deeply satisfying about seeing a few simple ingredients transformed into meals waiting on the shelf. Chicken pot pie filling is the ultimate comfort food – a rich, savory stew of tender chicken and vegetables that, with a flaky crust, becomes a meal that warms both body and soul[citation:6].

This recipe has been adapted from a family tradition spanning over 20 years[citation:6]. It makes approximately 6 quarts or 12 pints of filling, giving you the gift of a homemade dinner ready in moments[citation:1][citation:6].

💬 The joy of canning: "There’s just something so satisfying about seeing a few simple ingredients turned into meals waiting on the shelf." ❤️

⚠️ Important Safety Information

⚠️ Read This Before You Start

Chicken pot pie filling MUST be pressure canned. It contains chicken (meat) and low-acid vegetables that require temperatures above boiling water (240°F–250°F) to destroy botulism spores[citation:10].

Key Safety Rules:

  • Use a pressure canner – never water bath
  • Leave 1 inch headspace – critical for proper sealing[citation:1][citation:9]
  • Do NOT add flour, cornstarch, or thickeners before canning – they interfere with heat penetration. This filling must be thickened after opening[citation:4][citation:9]
  • Use ClearJel® for thickening – only if using the pre-thickened version, and follow recipe exactly[citation:1][citation:6]
  • Process for full time – 75 minutes for pints, 90 minutes for quarts[citation:1][citation:3][citation:9]
  • Adjust pressure for altitude – see chart below[citation:3][citation:11]

Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately[citation:10].

📈 Altitude Adjustments

Dial-Gauge Canner:

  • 0-2,000 ft = 11 psi[citation:3][citation:11]
  • 2,001-4,000 ft = 12 psi[citation:3][citation:11]
  • 4,001-6,000 ft = 13 psi[citation:3][citation:11]
  • 6,001-8,000 ft = 14 psi[citation:3][citation:11]

Weighted-Gauge Canner:

  • 0-1,000 ft = 10 psi[citation:3][citation:11]
  • Above 1,000 ft = 15 psi[citation:3][citation:11]

📦 Ingredients – Makes 6 Quarts or 12 Pints

Classic Chicken Pot Pie Filling

  • 🍗 10 chicken breasts (about 10 cups chopped) – or equivalent mixed chicken thighs[citation:1][citation:6][citation:7]
  • 🧅 2 cups chopped onions[citation:1][citation:6]
  • 🥕 4-5 cups chopped carrots[citation:1][citation:6][citation:7]
  • 🥬 2 cups chopped celery[citation:1][citation:6][citation:7]
  • 🫘 4 cups frozen peas[citation:1][citation:6] – or mixed vegetables
  • 🌽 2 cups corn – optional[citation:7]
  • 🧈 4 tablespoons butter[citation:1][citation:6]
  • 🧂 1 tablespoon salt[citation:1][citation:6]
  • 🌶️ 2 teaspoons black pepper[citation:1][citation:6]
  • 🌿 2 teaspoons celery seeds[citation:1][citation:6]
  • 🧄 2 teaspoons garlic powder[citation:1][citation:6]
  • 🌿 1 teaspoon dried thyme – optional for depth[citation:10]
  • 🥫 8 cups chicken broth – plus reserved chicken cooking water[citation:1][citation:6][citation:7]
  • 🌾 1⅓ cups ClearJel® – cornstarch-based canning thickener[citation:1][citation:6]

💡 Pro tip: "You can substitute vegetables based on preference or season—just maintain the total quantity of 13 cups for balanced consistency and safe canning ratios."[citation:6]

📝 Step-by-Step Instructions

Step 1 – Cook the Chicken

  • Place chicken in a large pot and cover with 4 quarts of water[citation:1][citation:6].
  • Boil until chicken is cooked through, about 20 minutes[citation:1][citation:6].
  • Remove chicken and set aside to cool. Reserve 6-8 cups of the cooking liquid to use later[citation:1][citation:6].
  • Once cooled, chop or tear chicken into bite-sized pieces[citation:1][citation:6].

💡 Pro Tip

Using a mix of chicken breasts and thighs adds more flavor and tenderness[citation:7].

Step 2 – Sauté Vegetables

  • In a large stainless steel stockpot, melt butter over medium heat[citation:1][citation:6][citation:7].
  • Add celery, onions, and garlic. Sauté until onions are translucent, about 8 minutes[citation:1][citation:6][citation:7].
  • Add carrots, peas, corn (if using), and chicken[citation:1][citation:6][citation:7].
  • Pour in chicken broth and bring to a boil, stirring often to avoid scorching[citation:1][citation:6][citation:7].

Step 3 – Thicken with ClearJel®

  • Take 3 cups of the reserved chicken cooking water[citation:1][citation:6].
  • Whisk in the ClearJel® until smooth[citation:1][citation:6].
  • Pour the ClearJel® mixture into the stockpot and mix well[citation:1][citation:6][citation:7].
  • Boil for 5 minutes, stirring constantly[citation:1][citation:6][citation:7].
  • If mixture becomes too thick, add reserved liquid in 1-cup increments[citation:1][citation:6].
  • Remove from heat[citation:1][citation:6].

⚠️ Important: "I don't recommend adding flour to the recipes when canning them—the flour may mess with the canning process and temperature propagation through the food and jar when canning."[citation:4]

Step 4 – Fill the Jars

  • Ladle hot filling into hot pint or quart jars[citation:1][citation:6][citation:9].
  • Leave a generous 1 inch headspace[citation:1][citation:6][citation:9].
  • Remove air bubbles with a non-metallic utensil[citation:3][citation:9].
  • Wipe jar rims with a warm cloth dipped in vinegar to remove any grease[citation:1][citation:6][citation:9].
  • Place lids and rings on jars, tightening to fingertip-tight[citation:1][citation:6][citation:9].

Step 5 – Pressure Can

  • Place jars in pressure canner with 2-3 inches of hot water[citation:9][citation:10].
  • Lock the lid and turn heat to high[citation:9][citation:10].
  • Let steam vent from the vent port for 10 minutes before placing the weighted gauge[citation:9][citation:10].
  • Bring to pressure according to your altitude (see chart above)[citation:3][citation:11].
  • Process:
    • Quarts: 90 minutes[citation:1][citation:3][citation:9]
    • Pints: 75 minutes[citation:1][citation:3][citation:9]
  • Turn off heat and let pressure drop naturally to zero[citation:3][citation:10].
  • Wait 5-10 minutes before removing the lid[citation:3][citation:10].

Step 6 – Cool and Store

  • Remove jars with a jar lifter and place on a towel-lined counter[citation:10].
  • Let cool undisturbed for 12-24 hours[citation:1][citation:6][citation:10].
  • Check seals – lids should be concave and not flex[citation:1][citation:6][citation:10].
  • Remove rings, wipe jars, label, and store in a cool, dark place[citation:1][citation:6][citation:10].

🍽️ How to Serve Your Pot Pie

Making the Perfect Pot Pie

  1. Open a jar – quart or pint, depending on how many you're feeding.
  2. Pour the filling into a saucepan and heat gently[citation:6][citation:9].
  3. For creamy texture: Stir in ½ cup half-and-half per quart of filling[citation:1][citation:6].
  4. Pour into a pie crust – homemade or store-bought[citation:1][citation:6][citation:9].
  5. Top with second crust, cut slits for steam, and crimp edges[citation:3][citation:9].
  6. Bake at 425°F for 35-40 minutes, or until golden brown[citation:1][citation:6].
  7. Let rest 15 minutes before serving[citation:1][citation:6].

Alternative Serving Ideas

  • 🥧 Individual Pot Pies: Pour into ramekins and top with puff pastry[citation:1][citation:6].
  • 🥖 Over Biscuits: Spoon hot filling over fresh biscuits for a quick meal[citation:1][citation:6].
  • 🍲 As Soup: Reheat and enjoy as a hearty chicken vegetable soup[citation:1][citation:6].
  • 🧀 With Toast: Serve open-faced over toasted bread[citation:1][citation:6].

💡 Pro tip: "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."[citation:6]

❓ Frequently Asked Questions

❓ Can I use leftover turkey instead of chicken?
Yes – this recipe works wonderfully with leftover turkey after Thanksgiving[citation:1][citation:6][citation:7].

❓ Why can't I thicken the filling before canning?
Flour and cornstarch can prevent proper heat penetration during processing. Thicken after opening[citation:4].

❓ Can I use a water bath canner?
No – chicken and vegetables are low-acid and MUST be pressure canned for safety[citation:10].

❓ How long does canned filling last?
Properly sealed jars last up to 18 months in a cool, dark pantry[citation:3].

❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days[citation:10].

❓ Can I add potatoes?
Yes – peeled and cubed potatoes can be added to the filling, but keep the total vegetable ratio consistent[citation:10].

❓ Can I use frozen mixed vegetables?
Absolutely – it makes prep faster. Add them frozen and stir in when adding other vegetables[citation:7].

❓ Why is there liquid loss in my jars?
This can happen if pressure drops too quickly – always let pressure drop naturally[citation:3].

❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately[citation:10].

❓ Can I double this recipe?
Yes – but process in batches. Do not overload your canner[citation:7].

📄 Printable Recipe Card

╔═══════════════════════════════════════════════════════════════════════╗
║              CHICKEN POT PIE FILLING IN A JAR                        ║
║         6 Quarts of Comfort – A Golden Crust Away from Dinner        ║
╚═══════════════════════════════════════════════════════════════════════╝

YIELD: 6 quarts or 12 pints | PROCESS: 90 min (quarts) / 75 min (pints)

INGREDIENTS:
- 10 chicken breasts (10 cups chopped)
- 2 cups chopped onions
- 4-5 cups chopped carrots
- 2 cups chopped celery
- 4 cups frozen peas
- 2 cups corn (optional)
- 4 Tbsp butter
- 1 Tbsp salt
- 2 tsp black pepper
- 2 tsp celery seeds
- 2 tsp garlic powder
- 1 tsp dried thyme (optional)
- 8 cups chicken broth
- 1⅓ cups ClearJel®

INSTRUCTIONS:
1. Cook chicken in 4 quarts water (20 min). Remove, cool, and chop. Reserve 6-8 cups liquid.
2. In a large pot, melt butter. Sauté celery, onions, and garlic until translucent (8 min).
3. Add carrots, peas, corn, chicken, broth, and seasonings. Bring to boil.
4. Whisk ClearJel into 3 cups reserved liquid. Add to pot and boil 5 min.
5. Ladle hot filling into hot jars, leaving 1" headspace.
6. Remove bubbles, wipe rims, apply lids (fingertip-tight).
7. Pressure can: 10-11 psi, 90 min (quarts) or 75 min (pints).
8. Let pressure drop naturally. Cool 12-24 hours. Check seals.

STORAGE: 18 months (cool, dark place).

"6 quarts of chicken pot pie filling, all packed away and ready for a cozy dinner later." 🥧✨

⚠️ MUST use a pressure canner. Water bath is NOT safe.

📚 More Meal-in-a-Jar Recipes

🥧 Disclaimer: This article is for informational purposes only. Always follow safe pressure canning guidelines. Processing times may vary based on altitude and canner type. Refer to your pressure canner's manual for specific instructions. The USDA recommends using a pressure canner for all low-acid foods like chicken and vegetables.

© CanningRebels — Chicken Pot Pie Filling in a Jar | 6 Quarts of Comfort

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