Why not take some time to can up a chicken pot pie base. It's a time saver and always great to have on hand for quick and easy dinner prep. One quart jar fits a 9" inch pie dish. You will be thickening this base once opened to heat and eat. You also need to decide if you want to use store-bought pie crust or make your own. I'm thinking of having smaller foil tin rounds on hand so I can do smaller, individual pot pies. No matter how you slice it - its a great time saver and an even better addition to your canning pantry. Enjoy! Diane
Yield: 6 Quarts Ingredients: Sauté on Stovetop: 3 Tablespoons butter 3 Cups onion, diced 3 Cups carrots, diced 2 Cups potatoes, peeled & diced 1 Cup celery, diced 1 Cup red bell pepper, diced Add in once vegetables are lightly browned: 4 Quarts Chicken Broth 1-2 Tablespoons Organic Better then Bullion Roasted Chicken, optional 1 bay leaf, remove before jarring 1 teaspoon black pepper 2 teaspoons dried thyme 2 teaspoons salt dash of cayenne pepper powder Stir in at the end, before jarring contents: 6 Cups Raw boneless/skinless chicken, cubed into 1" inch chunks 1 cup peas, frozen 2 Tablespoons bottled lemon juice Directions: Place butter in stockpot on stovetop over medium heat. Once butter is melted, add in your diced vegetables. Sauté for about 5 minutes. Add your broth and seasonings and bring everything to a boil; reduce heat and simmer about 10 minutes (until vegetables are tender.) Remove from heat and stir in the remaining ingredients. Make sure to remove your Bay leaf. Ladle 2 cups of the hot stew mixture into each quart jar followed by 2 cups of the hot stew broth into each jar leaving 1" inch headspace. Remove air bubbles and adjust liquid level if needed. Process Quarts in your Pressure Canner for 90 minutes according to your canner type and altitude. Want to turn your Quart of Chicken Pot Pie Base into a Pot Pie!!? Make your pie crust; make sure to make your crust at least an hour in advance as the dough will need to chill in your fridge! Pick your favorite Double-Crust "Flaky Pie Crust" recipe ready to make one 9" inch pot pie, you can use store bought pie dough too. Here is a link to an easy flaky double-crust: King Arthur Flour Classic Double Pie Crust make sure to omit the sugar when you make a pot pie crust!! Make your Roux; You will drain liquid from Quart jar into a large measuring cup. You should have about 2 cups of liquid. In a large saucepan melt 2 Tablespoons of butter and add in 2 Tablespoons of flour. Mix these two together until the flour starts to brown and smell a bit 'nutty'...you're making a roux; the thickener for our stew. Once roux is browned, slowly stir in the liquid from your measuring cup, raise heat to high and keep stirring as you add in all the liquid at a boil. Once the liquid is thickened into a "gravy" - lower heat to simmer and stir in the remaining contents of your Quart jar (all the chicken and vegetables.) Assemble and Bake your Pie; Preheat your oven to 400F Place bottom crust into a lightly sprayed 'non-stick sprayed' pie pan (I use Pam for Baking *With Flour), place filling into shell and top with second pie crust, fold edges under and crimp pie crusts together. Cut steam vent slits into top of pie. Bake for 20 minutes or until golden brown. Remove pie from oven and let cool at least 15 minutes ((you want your filling to cool a bit and firm up before serving.)) Slice and enjoy! Canning Recipe adapted from: Ball's Hearty Chicken Stew Pie Crust: Link to King Arthur Flour
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A great new soup addition to my canning lineup. I've retooled Chicken & Corn Chowder so that it can be canned. All you do is make a roux to thicken the soup once opened to heat & serve. Enjoy! Diane
Canning Chicken Corn Chowder Base A HOT Pack Soup: For each quart add: 1 Cup Corn, cooked 1/4 Cup Onion, cooked & diced 1/4 Cup Potato, peeled, cooked & uniform dice 1/4 tsp Garlic, flake 1/8 tsp smoked paprika 1/8 tsp cayenne pepper 1/8 tsp thyme dash of pepper dash of onion powder 1/4 tsp canning salt 1/2 Cup Chicken, cooked & diced 2 Cups Chicken Broth, Hot ********* For the Chicken:
Process per the NCHFP Soup Guidelines. https://nchfp.uga.edu/how/can_04/soups.html **********notice this is a Hot Pack Soup.************* Upon Opening to Heat/Serve: Pour contents of quart into saucepan and bring to a boil, lower heat and let simmer at medium for 10 minutes. While the soup is heating, prepare your roux (thickener for soup)
Recipe and Photos by: Diane Baker for Canning and Cooking at Home A new favorite. I loved the sauce so much in my Mac & Chorizo that I wanted to adapt it to a new Chicken and Pasta dish. This fits the bill. Enjoy! Diane
Creamy Spicy Chicken and Pasta Ingredients 2 cups cooked chicken 1 chopped onion 1-2 chopped poblano chilies 1 chopped jalapeno *optional 4 garlic cloves, minced 3 cups chicken broth 1 (14.5 ounce) can fire roasted diced tomatoes 1 cup heavy cream 12 ounces pasta, I prefer cellentani or whatever I have on hand. 1/2 tsp Kosher salt 1/4 tsp ground black pepper 3/4 cup cheddar cheese, finely shredded chopped green onion for garnish, *optional Directions
Serves 4. Recipe & Photo by: Diane Baker for Canning and Cooking at Home This is a versatile recipe. You can make the contents into chicken pot pies, serve over rice or add a bit more chicken broth upon heating and eat as a soup. When you make this recipe, you'll also get some chicken broth that you can freeze or can later. I found I get 3 pints of broth for canning after recipe is complete. Enjoy! Diane
Chicken Stew for Pressure Canning Ingredients: for STEW: 1 large stewing chicken, rendering about 4 lbs. cooked chicken 7 Cups chicken stock, from stewing the chicken 2 Tablespoons organic "chicken better then bullion", optional 2 Quarts diced tomatoes, drained 3 large potatoes, peeled and cubed about 1/2" 2 Cups onion, chopped 3 Cups carrots, peeled and cut into 1/2" rounds 1 Cup celery, chopped 2 Cups Great Northern beans, drained 1 Pint sweet corn, drained 1/2 teaspoon dried rosemary 1/2 teaspoon dried parsley 1 teaspoon dried thyme 1/2 teaspoon cayenne 1/2 teaspoon black pepper 2 teaspoons dried minced garlic for COOKING CHICKEN: 1 large stockpot water to cover chicken 2 carrots, snapped in two 1 celery rib, snapped in two 1 bay leaf 10 peppercorns 1 teaspoon each dried: thyme, parsley, rosemary, salt Directions: Place chicken in a large stock pot and add enough water to cover. To stockpot, add the ingredients listed above under COOKING CHICKEN. Cover pot and bring to a boil. Lower to a simmer and let the chicken cook at a low simmer for a minimum of 2 hours. Remove chicken to a platter to cool. Skim fat off broth, add 7 cups of the broth to large stockpot. I use my fat separator to run the broth through, because there will be on average of 3 pints leftover broth that you can can or freeze. Remove skin from cooked chicken and chop chicken meat into large bite sized pieces. Add all the vegetables and seasonings from STEW section above to the stockpot with broth and bring to a boil, lowering to simmer 15 minutes. Add in chicken and let simmer for a final 5 minutes, checking the taste for any additional salt or pepper preferred. Pack clean quarts with the hot stew to 1" headspace. I fill each quart with two giant scoops of stew then go back and top off with two giant scoops of the liquid from the stew. Process Quarts 90minutes at 10 pounds, adjusting psi for your altitude. Yield: 6 Quarts Recipe: Adapted from "The Amish Canning Cookbook" Georgia Varozza Do you want to make a savory and healthy dinner using fresh Spring asparagus? Give my lo mein a try! This is definitely a must try dish (and its also ready in under 30 minutes.) You don't have to add spice to your final plated dish but, we happen to love ''Hot Chili Oil' as it gives off a heat but, it isn't a lasting, burning heat like a jalapeno. I'll add a photo and the name of the Hot Chili Oil we use ((we always swore by "Heavenly Chef" Hot Chili Oil but, it's harder and harder to find! We now use, "Sun Luck: La Yu Chili Oil" photo below in photo gallery. Enjoy! Diane
*Spicy Chicken & Asparagus Lo Mein INGREDIENTS SAUCE:
Sprinkle on *Hot Chili Oil, to taste, upon serving. I add about 3-4 drops, my husband adds about 1/2 tablespoon. INSTRUCTIONS
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