Name: Home Canned Chicken Pot Pie Base ~ Canning Safe Recipe For Chicken Pot Pie & More ~ Pressure Canning
Uploaded: 2022-02-06T21:53:13+00:00
Duration: 33 min 1 s
Description: #canning #chicken #soup This soup base is perfect for making Chicken Pot Pie. At the end of the video I show you how. Also a great starter for Chicken Stew and Creamed Chicken (see instructions below)

2 years ago

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#canning #chicken #soup

This soup base is perfect for making Chicken Pot Pie. At the end of the video I show you how. Also a great starter for Chicken Stew and Creamed Chicken (see instructions below). You need this on your shelf!

For ~6 quarts:
6 T. butter (permitted as this is a tested recipe)
3 c. diced onion
1 c. diced fresh mushrooms, optional (can in pints only if using)
3 c. diced carrots
2-3 c. diced potatoes
1 c. diced celery
16 c. chicken stock OR 14 c. chicken stock and 2 c. white wine
1 T. lemon pepper
1 t. celery seed
2 t. thyme
1 1/2 T. dried parsley flakes
2 t. seasoned salt
1 T. Organic Roasted Chicken Better Than Bouillon
1 bay leaf
6 c. cubed or shredded cooked chicken
1 1/2 c. green peas
2 T. bottled lemon juice

Fill hot jars with hot soup base to 1" headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.

Pressure can pints for 75 minutes and quarts for 90 minutes, adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15

This recipe CANNOT be safely water bath or steam canned.

Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.

This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.

Using Clear Jel in canning: https://www.healthycanning.com/clearjel-starch#No_additional_usage_recommendations_for_Clearjel_from_the_USDA_NCHFP

Recipe Source:
Adapted from the All New Ball Book of Canning and Preserving ~ Hearty Chicken Stew

For Pot Pie:
Crust:
2 1/2 c. flour
1 t. salt
10 T. butter
4 T. shortening
8-10 T. ice water

Filling:
4 T. butter
4 T. flour
1 quart jar of Chicken Soup Base

For Creamed Chicken:
Thicken as described in the video but replace half of the stock with cream. Proceed as for making pot pie filling. Serve over biscuits.
Video: https://youtu.be/tvLxRzZoyuk

For Chicken Stew:
Thicken as described in video but cut butter and flour to 2 T. each for each quart jar of base.

Recommended products I use:
As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.

Emile Henry Pie Plate: https://amzn.to/3jqaNjK
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