Easy Chicken Pot Pie Filling Canning Recipe – Raw Pack

Preserving hearty, homemade meals is one of the most rewarding skills for any homesteader or preparedness-minded family, and this easy chicken pot pie filling canning recipe – raw pack is designed to do exactly that. By using a raw pack method, you can safely pressure can a versatile chicken pot pie filling that stays shelf-stable, flavorful, and ready to turn into a comforting meal at a moment’s notice. This approach is ideal for anyone focused on food security, bulk cooking, or building a dependable pantry.

If long-term self-reliance is part of your goal, resources like The Self-Sufficient Backyard pair perfectly with this easy chicken pot pie filling canning recipe – raw pack, helping you expand beyond canning into full-spectrum food and home independence.

Unlike freezer meals, pressure-canned chicken pot pie filling doesn’t rely on electricity and can last for years when processed correctly. This raw pack method allows you to layer uncooked chicken and vegetables directly into jars, cover them with hot broth, and let the pressure canner do the work. The result is a reliable base meal that can be thickened and baked into a classic pot pie after opening, without compromising canning safety.

In this guide, you’ll learn exactly how to prepare an easy chicken pot pie filling canning recipe – raw pack, including whether you can raw pack chicken safely, which ingredients are approved for pressure canning, and how to thicken your pot pie filling after the jar is opened. You’ll also avoid common mistakes that lead to unsafe jars or poor texture.

For readers exploring other food preservation and preparedness topics, you may also find helpful content across the Success Formula Lab archive, including related posts on pantry storage and self-sufficient living:
👉 https://successformulalab.com/post-sitemap.xml

We’ll also reference trusted food safety guidance from established canning authorities to ensure this easy chicken pot pie filling canning recipe – raw pack follows best practices and remains both practical and safe for home use.

What Is Raw Pack Canning?

Raw pack canning is a pressure-canning method where uncooked ingredients are placed directly into jars before processing. For this easy chicken pot pie filling canning recipe – raw pack, that means raw chicken, raw vegetables, and hot broth are combined in the jar and safely cooked during pressure canning.

This method is especially popular for meat-based recipes because it:

Saves prep time
Preserves natural flavor and texture
Allows ingredients to cook evenly inside the jar

Reduces nutrient loss from pre-cooking

When done correctly, raw pack canning is just as safe as hot pack methods, provided you follow approved pressure canning guidelines.

Raw Pack vs. Hot Pack for Chicken Pot Pie Filling

Understanding the difference between raw pack and hot pack is essential before starting an easy chicken pot pie filling canning recipe – raw pack.

Raw Pack Method

Ingredients go into jars uncooked
Liquid (broth) is added
Food cooks fully during pressure canning
Faster prep, less mess
Ideal for chicken pot pie filling bases

Hot Pack Method

Ingredients are partially cooked first
Hot food is packed into jars
Slightly more control over texture
Takes more time and energy

For chicken pot pie filling, raw pack canning works exceptionally well because the chicken releases natural juices during processing, enhancing flavor while maintaining food safety.

Why Raw Pack Works Well for Pot Pie Filling

The goal of an easy chicken pot pie filling canning recipe – raw pack is not to create a finished, thickened pie filling inside the jar. Instead, you are preserving a meal base that can later be thickened and baked.

Raw pack canning is ideal because:

Chicken stays tender without becoming mushy
Vegetables retain structure
No unsafe thickeners are required
The filling remains versatile for multiple meals

This is critical because flour, cornstarch, dairy, and fats are not safe for pressure canning, which we’ll cover in detail later.

Safety Considerations You Must Follow

Any easy chicken pot pie filling canning recipe – raw pack must follow established food safety rules. According to organizations like the National Center for Home Food Preservation, meat-and-vegetable combinations must always be pressure canned, never water-bath canned.

Key safety points:

Use a pressure canner, not a pressure cooker
Follow tested processing times for meat-based recipes
Adjust pressure for altitude
Never add thickeners before canning

Skipping or altering these steps can make jars unsafe, even if they seal properly.

Texture Expectations After Canning

A common concern with any easy chicken pot pie filling canning recipe – raw pack is how the food looks after processing.

This is normal:

Liquid may look thin
Vegetables may float
Filling will not resemble traditional pot pie yet

This is exactly how it should be. The thickening step comes after opening the jar, ensuring both safety and proper texture.

Why This Method Fits Self-Sufficient Living

Raw pack canning fits perfectly into long-term food planning. Shelf-stable meals reduce reliance on freezers, lower energy usage, and provide peace of mind during emergencies.

This approach pairs naturally with preparedness-focused systems that emphasize food independence, water security, and resilient households — themes we’ll expand on later in this guide.

Can I Raw Pack Chicken for Canning?

Yes, you can raw pack chicken for canning, and it is one of the most reliable methods when done correctly. In fact, raw pack chicken canning is widely used for soups, stews, and meal bases like this easy chicken pot pie filling canning recipe – raw pack.

The key requirement is that raw-packed chicken must always be pressure canned. Chicken is a low-acid food, and combining it with vegetables further increases the need for precise temperature and pressure control.

Why Pressure Canning Is Mandatory for Chicken

Chicken cannot be safely canned using a boiling water bath. To destroy harmful bacteria such as botulism spores, jars must reach temperatures above boiling, which only a pressure canner can achieve.

According to food safety guidance supported by the United States Department of Agriculture, all meat-based canning recipes require pressure canning, regardless of whether the meat is raw or pre-cooked.

For an easy chicken pot pie filling canning recipe – raw pack, this means:

Dial-gauge or weighted-gauge pressure canner
Proper jar size (pints or quarts)
Correct processing time for mixed ingredients
Altitude-adjusted pressure

Skipping pressure canning or using a pressure cooker instead of a pressure canner makes the food unsafe.

Approved Chicken Cuts for Raw Pack Canning

Not all chicken cuts perform the same in canning. For best results in an easy chicken pot pie filling canning recipe – raw pack, use:

Boneless, skinless chicken breast
Boneless, skinless chicken thighs
Trimmed chicken with excess fat removed

Avoid:

Bone-in chicken (uneven heat penetration)
Skin-on chicken (excess fat)
Pre-seasoned or marinated chicken

Cut chicken into uniform 1–1½ inch cubes to ensure even cooking during processing.

Can You Combine Raw Chicken and Vegetables?

Yes — raw chicken and vegetables can be safely combined in the same jar as long as pressure canning guidelines are followed. This is what makes an easy chicken pot pie filling canning recipe – raw pack so practical.

Approved vegetables typically include:

Carrots
Peas
Corn
Potatoes
Green beans
Celery

Vegetables should be:

Washed thoroughly
Peeled if required
Cut into uniform sizes

Never use mashed vegetables, purées, or starch-heavy vegetables as thickeners before canning.

Liquid Requirements for Raw Pack Chicken

When raw packing chicken pot pie filling, hot broth or water must be added to cover ingredients while maintaining proper headspace.

Important rules:

Use hot (not boiling) liquid
Leave 1 inch of headspace
Remove air bubbles before sealing
Do not overfill jars

Chicken will release additional liquid during processing, which is expected and safe.

Common Raw Pack Chicken Canning Mistakes

Many failed jars come from small but critical errors. Avoid these mistakes when making an easy chicken pot pie filling canning recipe – raw pack:

Packing jars too tightly
Adding flour, cornstarch, butter, or cream
Using cold liquid
Skipping altitude adjustments
Guessing processing times

Even if a jar seals, improper processing can make the contents unsafe.

Why Raw Pack Is Ideal for Pot Pie Filling

Raw pack canning is ideal for chicken pot pie filling because it preserves ingredients as components, not as a finished dish. This keeps the recipe flexible, safe, and adaptable to different meals after opening.

Once opened, you can:

Thicken the filling
Add dairy or butter
Bake it into a classic pot pie
Use it as a stew or casserole base

This flexibility is exactly why the raw pack method is preferred for shelf-stable comfort foods.

Can You Can Chicken Pot Pie Filling?

Yes, you can can chicken pot pie filling, but it must be done correctly to remain safe. A true, fully thickened pot pie filling cannot be pressure canned as-is. Instead, an easy chicken pot pie filling canning recipe – raw pack focuses on preserving a meal base, not a finished pie filling.

This distinction is critical for food safety.

What Makes Pot Pie Filling Unsafe to Can?

Traditional pot pie filling contains ingredients that are not approved for pressure canning, including:

Flour
Cornstarch
Butter
Milk or cream
Cheese

These ingredients interfere with heat penetration inside the jar, which can prevent the contents from reaching a safe temperature during processing.

That’s why a safe easy chicken pot pie filling canning recipe – raw pack:

Excludes all thickeners
Excludes dairy and fats
Relies on broth as the only liquid

The thick, creamy texture everyone expects from pot pie is added after the jar is opened, never before.

What You Are Really Canning (And Why It Works)

Think of this recipe as pressure-canned chicken and vegetables in broth, specifically balanced for pot pie use later.

Inside each jar:

Cubed raw chicken
Approved vegetables
Seasonings only (no starch)
Hot broth or water

During pressure canning, everything cooks thoroughly and safely. When opened, the contents are ready to be thickened and turned into a traditional pot pie filling in minutes.

This method has become a staple among homesteaders and long-term food planners because it provides:

Shelf-stable meals
Flexible recipe use
Reliable texture after thickening

Shelf-Stable Meals and Long-Term Food Planning

An easy chicken pot pie filling canning recipe – raw pack fits naturally into a long-term food storage strategy. Instead of relying on single-use canned meats, you’re creating complete meal components that can be adapted to multiple recipes.

This approach aligns closely with food independence principles taught in resources like The Lost Superfoods, which focuses on preserving complete, nutrient-dense foods that store well without refrigeration.

Using shelf-stable meals like pressure-canned pot pie filling allows you to:

Reduce freezer dependence
Rotate pantry stock easily
Prepare comfort food during power outages
Stretch ingredients during shortages

This is especially valuable for families building a resilient pantry rather than storing single-ingredient cans.

Approved Ingredients for Canning Pot Pie Filling

To safely can chicken pot pie filling, ingredients must be limited to those proven safe for pressure canning.

Approved:

Chicken (boneless, skinless)
Carrots
Peas
Corn
Potatoes
Celery
Onions (in moderation)
Salt and dry herbs

Not Approved:

Flour or cornstarch
Butter or oil
Milk, cream, or cheese
Pasta, rice, or dumplings

Following these rules ensures your easy chicken pot pie filling canning recipe – raw pack remains shelf-stable and safe.

Why This Recipe Is Worth the Effort

Canning a meal base instead of a finished dish gives you more control, better safety, and longer storage life. It also prevents wasted jars due to unsafe ingredients.

When done properly, this method gives you:

Consistent results
Long shelf life
Better texture after reheating
Multiple meal options from one jar

That flexibility is what makes this easy chicken pot pie filling canning recipe – raw pack such a valuable addition to any pantry.

What Thickener to Use for Canning Pie Filling?

One of the most common questions surrounding an easy chicken pot pie filling canning recipe – raw pack is about thickening. The short answer is simple but extremely important:

👉 No thickener should be added before canning.

This rule exists for safety, not preference.

Why Flour and Cornstarch Are Unsafe for Canning

Traditional thickeners such as flour, cornstarch, arrowroot, and tapioca are not safe for pressure canning. These starches thicken the liquid inside the jar, which prevents proper heat circulation during processing.

When heat cannot move freely:

Cold spots can form
Bacteria may survive
Jars can seal but still be unsafe

For this reason, any easy chicken pot pie filling canning recipe – raw pack must remain completely unthickened inside the jar.

Unsafe pre-canning thickeners include:

Flour
Cornstarch
Roux
Cream-based sauces
Instant soup mixes

Even small amounts can compromise safety.

Is There Any Approved Thickener for Canning?

For meat-based recipes like chicken pot pie filling, there is no approved thickener for use during canning.

You may see references online to modified starches, but these are only approved for fruit pie fillings, not low-acid foods containing meat.

For chicken pot pie filling:

Thickening happens after opening the jar
Never during processing
Never before pressure canning

This rule applies to every variation of an easy chicken pot pie filling canning recipe – raw pack.

Why Thin Liquid Is a Good Thing

Many first-time canners worry when their jars come out of the canner looking watery. This is normal — and correct.

Thin liquid means:

Heat circulated properly
The jar reached a safe temperature
Ingredients cooked evenly

Once opened, that thin broth becomes the base for a rich, creamy filling using safe stovetop methods.

Thickening After Opening: The Safe Method

After opening a jar of your easy chicken pot pie filling canning recipe – raw pack, you can safely thicken it using any method you prefer.

Popular post-canning thickening options:

Flour-based roux
Cornstarch slurry
Butter and flour combination
Cream or milk added on the stove

Because the jar is already safely processed, these ingredients pose no risk once reheated and thickened during meal preparation.

Texture Control and Dietary Flexibility

Another benefit of thickening after opening is flexibility. You can adjust:

Thickness level
Fat content
Dairy-free options
Flavor profile

This allows you to tailor each jar to your family’s needs or dietary preferences. For example, some households prefer lighter, broth-based fillings, while others want a rich, classic texture.

This flexibility aligns well with structured eating plans such as the Mediterranean Plan, where ingredient quality and balance matter just as much as flavor.

Thickener Myths to Avoid

When researching an easy chicken pot pie filling canning recipe – raw pack, you may encounter unsafe advice. Avoid these common myths:

“A little flour is fine” ❌
“It thickens during storage” ❌
“If it seals, it’s safe” ❌
“Modified starch is always approved” ❌

Canning safety does not allow shortcuts. When in doubt, leave it out.

How to Thicken Chicken Pot Pie Filling After Canning

Once your jars of easy chicken pot pie filling canning recipe – raw pack are safely processed and opened, the thickening step is simple, flexible, and completely safe. This is where your filling transforms from a thin broth base into the classic, creamy pot pie texture everyone expects.

Because thickening happens after opening, you can use traditional ingredients without compromising safety.

Step-by-Step: Thickening on the Stove

Follow these steps after opening one jar:

Pour contents into a saucepan
Include both solids and liquid.
Heat gently to a simmer
Stir occasionally to prevent sticking.
Choose your thickener
At this stage, you may safely use:
- Flour
- Cornstarch
- Butter
- Milk or cream

Thicken gradually
Add thickener slowly while stirring until desired consistency is reached.
Season to taste
Adjust salt, pepper, herbs, or add garlic if desired.

This method ensures your easy chicken pot pie filling canning recipe – raw pack remains both safe and customizable.

Thickening Options Explained

Flour Roux (Classic Method)

Melt butter in a pan
Whisk in flour
Slowly add broth from the jar
Combine with chicken and vegetables

Best for traditional pot pie texture.

Cornstarch Slurry (Quick Method)

Mix cornstarch with cold water
Stir into simmering filling
Thickens quickly, glossy finish

Best for fast meals.

Cream-Based Thickening

Add cream or milk after heating
Use flour or cornstarch as needed

Best for rich, comfort-style pies.

Turning the Filling Into a Pot Pie

After thickening, your easy chicken pot pie filling canning recipe – raw pack can be turned into a complete meal:

Pour thickened filling into a baking dish
Top with pie crust or biscuit dough
Bake until golden and bubbly

You can also use the filling for:

Chicken pot pie soup
Biscuit-topped casseroles
Skillet meals

This versatility is one of the biggest advantages of canning a pot pie base rather than a finished dish.

Adjusting Thickness for Different Uses

Not every meal needs the same consistency. One jar can serve multiple purposes:

Thin: soup or stew
Medium: casserole filling
Thick: traditional pot pie

Because thickening happens after opening, you stay in full control of the final result every time.

Pantry-to-Table Convenience

Having jars of ready-made chicken pot pie filling means you can go from pantry to dinner in under 30 minutes. This is especially valuable during busy weeks, power outages, or unexpected situations when fresh cooking isn’t practical.

Shelf-stable meals like this are often paired with broader preparedness strategies that include water storage and household resilience systems, which we’ll cover next.

Step-by-Step Raw Pack Chicken Pot Pie Filling Canning Instructions

This section walks you through the complete process for an easy chicken pot pie filling canning recipe – raw pack, from preparation to processing. Following these steps carefully ensures safe, shelf-stable results every time.

Ingredients (Approved for Canning)

For approximately 7 quarts or 14 pints:

6–7 pounds boneless, skinless chicken
4 cups diced carrots
4 cups diced potatoes
2 cups peas (fresh or frozen)
2 cups corn
2 cups chopped celery
1–2 cups diced onion (optional)
Salt (optional)
Dry herbs (optional)
Hot chicken broth or water

❌ No flour, cornstarch, butter, or dairy.

Equipment Needed

Pressure canner (dial-gauge or weighted)
Canning jars (pints or quarts)
New lids and rings
Jar lifter
Bubble remover
Large cutting board and knife

Using proper equipment is essential for any easy chicken pot pie filling canning recipe – raw pack.

Preparation Steps

Wash and prep jars
Clean jars and keep them hot.

Prepare ingredients
- Cube chicken into 1–1½ inch pieces
- Dice vegetables uniformly
Heat broth
Keep broth hot but not boiling.

Raw Pack Assembly

Add chicken to jars
Fill jars about halfway with raw chicken.
Add vegetables
Layer vegetables evenly.
Season lightly
Salt and dry herbs only.
Add hot broth
Cover ingredients, leaving 1 inch headspace.
Remove air bubbles
Adjust liquid if needed.
Wipe rims and apply lids
Fingertip tight.

Pressure Canning Process

For mixed meat-and-vegetable recipes like this easy chicken pot pie filling canning recipe – raw pack, always follow tested pressure canning times.

General Guidelines (Verify for Your Canner & Altitude)

Pints: 75 minutes
Quarts: 90 minutes

Pressure:

10–11 lbs (dial-gauge, under 1,000 ft)
15 lbs (weighted-gauge or higher altitude)

Always adjust for altitude.

Cooling and Storage

Allow canner to cool naturally
Remove jars and cool for 12–24 hours
Check seals
Label with contents and date
Store in a cool, dark place

Properly canned jars can last 12–18 months or longer when stored correctly.

Why This Method Works Long-Term

This easy chicken pot pie filling canning recipe – raw pack follows all safety principles:

Proper heat penetration
No unsafe thickeners
Correct processing times

These steps create a reliable, shelf-stable meal base you can trust.

Many homesteaders pair food preservation with broader emergency preparedness tools, such as backup power systems, to ensure meals remain accessible even during extended outages. Solutions like the Ultimate OFF-GRID Generator often complement pantry-based meal planning.