Canning Chicken Pot Pie Base Recipes

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

Steps:

• Preparation: Prepare 7 pint jars or you can double and triple this recipe. Sanitizing and keeping them hot for packing. Prep all the vegetables. Cooking: In a large stainless steel pot heat the water to add to the jars. If you have a hot pot for water you can use that to heat your water for these jars. Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar fill with 1/3- 1/2 cup chicken chunks, and then 1/2 cup mixed vegetables. Add 1/4 t. of the mixed herbs to each of the jars. Add a pinch of salt and pepper if desired. Add boiling water to each jar and fill to 1" headspace. Using a bubble remover take out the air and refill to proper headspace if necessary. Taking a clean paper towel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". Processing: Make sure your rack is on the bottom of the pressure canner and place the jars in bottom. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) for pints. If you choose to do quarts they should be processed for 90 minutes. (Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Your stock may still be boiling inside the jars. That is normal! Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some jars may take overnight to seal. Check your lids the next day and reprocess any jars that did not seal. Remove rings for storage. Labeling: Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here! To make the Pot Pie You can thicken with your own recipe but this is what I did using Clear Jel. Usually the pot pie filling has a flour and butter roux or cream but I wanted this to be as simple and delicious without all the extra fat. For each pie heat one pint of filling for a small pie or two for a deep dish. In a small bowl add 1 T. of Clear Jel for every pint jar heating. If you like your filling thicker use 1 1/2T. per pint. Add equal amount of water and mix Clear Jel till it resembles milk. Heat the filling in a saucepan till it comes to a low boil. Add the mixed Clear Jel and stir continuously for one minute. Turn off heat. Using an oven safe dish ladle the filling to the top of the dish leaving 1/4" for bubbling. Add the pie crust and pinch around the dish to seal the filling inside. Cut a slit on the top of the pastry so it can vent. Because the filling is already cooked you only cooking the crust. You will put the dish in the oven at 450ºF for 15-18 minutes or until the crust is golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
• Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
• Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
• Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
• Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
• Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.