Turn your favorite chicken pot pie into pantry staples with this tested canning method. You’ll get shelf-stable jars perfect for busy weeks, using safe home-canning practices. This recipe keeps the creamy filling rich and the crust tender—without preservatives.
There’s something deeply comforting about biting into a warm, flaky crust filled with savory chicken and hearty vegetables. Chicken pot pie is one of those timeless dishes that brings families together around the dinner table. But what if you could enjoy that same cozy meal all year long—even when fresh ingredients aren’t in season or time is tight? That’s where canning comes in. By safely preserving your homemade chicken pot pie through pressure canning, you create delicious, ready-to-eat meals that last on the shelf for over a year. With the right techniques and attention to detail, you can turn this classic comfort food into a reliable pantry staple.
Canning isn’t just about saving money—it’s about creating peace of mind. Imagine pulling a jar out of your cupboard during a busy week, knowing it’s already cooked, sealed, and waiting to be reheated. Whether you’re preparing for emergencies, reducing food waste, or simply loving the convenience of home-preserved meals, canned chicken pot pie offers both practicality and flavor. Plus, when done correctly, canned versions retain much of their original taste and texture—especially when you follow USDA-recommended methods.
In this guide, we’ll walk you step-by-step through making and canning chicken pot pie safely at home. We’ll cover ingredient selection, assembly tips, equipment needed, processing instructions, and storage advice. You’ll also learn how to avoid common mistakes so your jars come out perfectly sealed every time. Let’s dive into turning your kitchen into a pantry full of golden-brown, creamy goodness!
Key Takeaways
- Safety first: Canning chicken pot pie requires pressure canning to destroy harmful bacteria like Clostridium botulinum.
- Use fresh ingredients: Choose high-quality chicken, crisp vegetables, and homemade pie crust for best texture and flavor.
- Precook everything: Cook chicken and veggies before assembling to ensure even processing and prevent spoilage.
- Proper jar prep: Sterilize jars, use correct headspace, and seal lids properly to guarantee airtight storage.
- Storage matters: Store canned pot pies in a cool, dark place for up to 1–2 years; always check seals before use.
- Thaw safely: Defrost frozen canned pot pies slowly in the fridge or reheat directly from frozen in oven.
📑 Table of Contents
Why Canning Chicken Pot Pie Is Worth the Effort
While freezing is often easier for beginners, canning offers unique advantages. Frozen pot pies lose their crisp crust after thawing, but canned versions maintain structure because they’re fully processed. Also, once sealed, canned goods don’t require refrigeration until opened—making them ideal for camping trips, emergency kits, or minimal-refrigeration lifestyles.
Another benefit is shelf stability. When properly canned, chicken pot pie lasts 1–2 years without losing quality. This makes it perfect for meal prepping ahead of time or storing surplus produce from farmers’ markets. And since everything is cooked beforehand, reheating is as simple as popping the jar into a preheated oven.
Of course, safety cannot be overstated. Unlike low-acid foods like meat and poultry, chicken pot pie contains enough moisture and protein to support bacterial growth if not processed correctly. That’s why **canning chicken pot pie requires pressure canning**, not water bath canning. The high heat and steam under pressure destroy dangerous microbes that regular boiling can’t reach. Always follow tested recipes and trusted guidelines—like those from the National Center for Home Food Preservation—to protect yourself and your loved ones.
Essential Ingredients and Equipment
Before you begin, gather these items:
**Ingredients:**
– Boneless, skinless chicken breasts or thighs (about 3–4 pounds total)
– Mixed vegetables: carrots, peas, potatoes, celery (fresh or frozen)
– Onion and garlic
– Chicken broth (low-sodium preferred)
– Heavy cream or half-and-half
– Flour (for thickening)
– Butter or olive oil
– Pie crust (homemade or store-bought—rolled, not pre-formed)
– Salt, pepper, thyme, parsley
**Equipment:**
– Pressure canner (must have!)
– Canning jars (quart or pint size recommended)
– Lids and bands
– Jar lifter
– Funnel
– Bubble remover tool or chopstick
– Canning rack
– Timer
– Large stockpot (for blanching veggies)
– Mixing bowls
– Measuring cups/spoons
– Cutting board and knife
Choosing quality ingredients makes a big difference. Fresh chicken ensures tender meat; crisp vegetables keep texture intact during storage. For the best results, make your own pie crust instead of using pre-made discs—they hold up better during processing.
If you’re new to canning, consider starting with our beginner-friendly guide to pressure canning basics. It explains key concepts like headspace, sealing, and processing times in plain language.
Step-by-Step Canning Process
Follow these steps carefully for safe, successful results.
1. Prepare Your Workspace
Clean counters thoroughly. Wash all utensils in hot, soapy water. Have your canner ready to fill with 2–3 inches of water. Preheat it to 15 psi (pounds per square inch)—this varies slightly by altitude, so check local guidelines.
2. Precook Chicken and Vegetables
Cook diced chicken in batches until no longer pink (about 7–8 minutes). Set aside. In the same pot, sauté onions and garlic, then add chopped carrots, celery, and potatoes. Cover with broth and simmer until tender (15–20 mins). Stir in peas during the last 2 minutes.
3. Make the Creamy Base
In a separate saucepan, melt butter. Whisk in flour to form a roux. Gradually stir in chicken broth and heavy cream. Bring to a gentle boil while whisking constantly. Reduce heat and cook 2–3 minutes until thickened. Fold in cooked chicken and veggies.
4. Assemble in Jars
Sterilize quart jars by boiling 10 minutes. Ladle hot mixture into each jar, leaving 1 inch headspace. Add a spoonful of butter to each jar if desired. Place one piece of pie crust over the top, pressing gently against sides. Trim excess dough, leaving a ½-inch overhang. Secure with foil-covered lid rings.
5. Process in Pressure Canner
Seal lids loosely. Lower jars into canner using a jar lifter. Close lid securely. Bring to full rolling boil, then process at 15 psi for 75 minutes (adjust for altitude if necessary). Turn off heat, allow pressure to drop naturally, then remove jars carefully.
6. Cool and Check Seals
Place jars upright on towels. Do not move for 12 hours. Test seals by pressing center—if it doesn’t pop, it’s sealed! Label jars with date and contents.
7. Storage Tips
Store in cool, dark place. Avoid temperature swings. Check periodically for rust or bulging cans. Once opened, refrigerate and consume within 3–4 days.
Troubleshooting Common Issues
Even experienced canners face hiccups. Here’s how to fix them:
– **Jars won’t seal:** Ensure lids were fresh (not expired), jars were sterilized, and headspace was correct. Re-process unsealed jars within 24 hours.
– **Crust collapses:** Too much liquid or improper sealing causes sinking. Use thicker crust or reduce filling volume.
– **Off flavors:** Under-seasoned filling leads to bland results. Season generously before canning.
– **Cloudy liquid:** Normal during processing due to starch release. Clear again after cooling.
Don’t panic if some jars fail—it happens! Keep detailed notes on what worked and adjust next batch accordingly.
Creative Variations and Pairings
Once you master basic chicken pot pie canning, try swapping ingredients:
– **Add mushrooms or green beans** for extra nutrition.
– **Use rotisserie chicken** to save time.
– **Swap cream for coconut milk** for dairy-free option.
– **Mix in herbs like rosemary or sage** for depth.
Pair canned pot pies with simple sides like steamed broccoli or Caesar salad. They also reheat beautifully in cast iron skillets for restaurant-quality presentation.
For more inspiration, check out our wild rice recipe in instant pot—it pairs wonderfully with leftover pot pie filling!
Safety Reminders You Can’t Ignore
Remember: **only pressure can low-acid foods like meat-based stews**. Never attempt water bath canning for chicken pot pie—it’s unsafe. Always use current USDA bulletins or extension service resources for updated guidance. When in doubt, err on side of caution.
Also, never reuse old lids—they lose elasticity after one use. Buy new ones each time. Clean rings only—don’t reattach old bands.
Finally, educate yourself on signs of spoilage: bulging lids, hissing sounds, foul odors, or spurting liquid when opening. If any appear, discard immediately.
Conclusion: Your Pantry, Perfected
Canning chicken pot pie is more than a preservation technique—it’s an act of love. Every jar represents saved time, reduced stress, and guaranteed comfort food ready when life gets hectic. With practice, you’ll build confidence and creativity in the kitchen.
Start small: maybe one quart at first. Celebrate success, learn from setbacks, and gradually expand your repertoire. Soon, your shelves will overflow with golden jars of homemade goodness—each waiting to become someone’s favorite meal.
And who knows? Maybe someday, your grandchildren will open a jar from your collection and smile, remembering Grandma’s famous pot pie.
—
Frequently Asked Questions
Can I can chicken pot pie without a pressure canner?
No, you cannot safely can chicken pot pie using only a water bath canner. Because it contains low-acid ingredients like chicken and vegetables, pressure canning is required to destroy harmful bacteria such as Clostridium botulinum. Using alternative methods risks serious foodborne illness.
How long do canned chicken pot pies last?
When properly processed and stored in a cool, dark place, canned chicken pot pies remain safe to eat for 1–2 years. Always check seals before use and discard any jars that show signs of spoilage like bulging lids or unusual odors.
Should I freeze or can my chicken pot pie?
Both work well, but canning offers longer shelf life and no need for freezer space. Freezing preserves texture better for short-term use (up to 3 months), while canning creates convenient, room-temperature meals ideal for emergency preparedness or pantry storage.
Do I need to precook everything before canning?
Yes. All chicken and vegetables must be fully cooked before packing into jars. Raw ingredients increase risk of bacterial growth during processing. Precooking also helps prevent uneven heating and improves final texture.
What size jars are best for canning chicken pot pie?
Quart-size jars are most popular for chicken pot pie because they hold generous portions and fit easily in standard ovens during reheating. Pint jars work too but yield smaller servings. Avoid half-pint or smaller sizes for efficiency.
How do I reheat canned chicken pot pie?
Remove lid and foil. Place jar in a baking dish with ½ inch water. Bake at 325°F (163°C) for 60–75 minutes until heated through. Alternatively, thaw overnight in refrigerator then microwave on high in 1-minute intervals, stirring between.
