Canning chicken pot pie filling provides a delicious and easy weeknight dinner. It’s a classic comfort food meal in a jar. ​

Whether using homemade crusts, a store-bought pie shell, or topping with biscuits, using chicken pot pie filling is an easy way to simplify your life. Meals in jars have quickly become my favorite recipes because the final product allows a one-pot meal that is ready in no time at all. You could even use this meal as a chicken pot pie soup. 

If you want to see me make this recipe on my youtube channel, check out this video.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Supplies Needed

Pressure Canner

Canning Jars

Ingredients Needed for Canning Chicken Pot Pie Filling 

6 boneless, skinless chicken breasts, cut into bite size pieces

4 boneless chicken thighs, cut into bite size pieces 

2 cups celery, chopped

2 1/2 cups onion, chopped

6 garlic cloves, minced

​1/4 cup butter

4 cups carrots, chopped

2 cups peas

​2 cups corn 

1 tbsp salt

10 cups chicken broth, approximately

1 cup ClearJel

Canning Chicken Pot Pie Filling

Cooking Process

In a dutch oven, cover chicken with 1 inch of water and boil until cooked through. 

While chicken is cooking, in another large pot, melt butter on medium heat. Add in celery, onion, carrots, and garlic. Cook until onions are translucent. 

Add in peas, corn, salt, chicken, and chicken broth. Bring to a boil, stirring often. 

When the food is at a boil, stir in ClearJel and mix until the chicken pot pie filling starts to thicken, breaking up all chucks of the Clear Jel.

Canning Process

Ladle the filling into hot jars leaving 1 inch head space. I like to fill each jar half way and then go through and fill 3/4 of the way through and then go to one inch headspace. This allows me to make sure I have enough for all jars. If you need to top with more chicken broth, do it or use the water that the chicken was boiled in. 

Remove air bubbles. 

Wipe rims of jars.

Place lids and rings on jars. 

Place canning jars in the pressure canner and place lid on. Bring to a boil. 

When the canner starts escaping steam, set a timer for 10 minutes to allow the steam escape to happen. After 10 minutes is up, place the gauge on the vent at 10 pounds. 

Process quart jars for 90 minutes. Process pint jars for 75 minutes. 

Alternative for Canning Chicken Pot Pie Filling

​This recipe can be adapted. 

• Instead of a mix of chicken thighs and chicken breasts, use all of one. If you like dark meat, use thighs. Use leftover chicken. Buy a rotisserie chicken and use that. You can even use leftover turkey from Thanksgiving! You get the idea. 
• If you don’t like peas, try replacing them with green beans or just add green beans in with the peas. 
• Buy a bag of frozen mixed vegetables and use those to make this recipe with less prep time. 
• Add in other seasonings. Try garlic powder, a bay leaf or two, black pepper, celery seeds, or chicken seasoning. 
• Instead of chicken broth, you can replace it with vegetable broth or turkey broth. 

Ways to Eat 

• Make your own homemade pie crust and fill bottom crust up with chicken pot pie filling. 
• Buy a store bought flaky crust and fill it up with chicken pot pie filling. 
• Dump this filling in a skillet or casserole dish and put biscuits on top. Bake at 450 for 15 minutes or until biscuits are a nice golden brown. 
• Warm it up and eat right out of the jar. 

Other Meals in a Jar

• Sloppy Joe Mix
• Chili

Watch Me Make This Full Recipe Here

Print Off Recipe Here

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This post may contain affiliate links which I would receive a small commission at no additional cost to you. Please read disclaimer and privacy policy for full disclosure.