Experience the ultimate comfort food with this delightful chicken pot pie in a jar recipe, offering a perfectly portioned, individual serving of creamy chicken and vegetables encased in a flaky crust, making it an ideal make-ahead meal for busy weeknights or a charming picnic treat. This recipe transforms the classic into a portable, personal delight, simplifying your meal prep while delivering all the heartwarming flavors you crave.
Key Ingredients for Chicken Pot Pie in a Jar
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped yellow onion (about 1/2 small onion)
- 1/2 cup finely chopped carrots (about 1 medium carrot)
- 1/2 cup finely chopped celery (about 1 stalk)
- 1 pound boneless, skinless chicken breasts or thighs, cooked and diced (rotisserie chicken is a fantastic shortcut!)
- 2 cups frozen peas and carrots mix (or a mix of your favorite vegetables like corn, green beans, or potatoes)
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup milk (whole milk or half-and-half will yield a richer result)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 sheet puff pastry, thawed according to package directions (or refrigerated pie crust)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Four 8-ounce canning jars (or similar oven-safe jars/ramekins)
How to Make Chicken Pot Pie in a Jar
This chicken pot pie in a jar recipe is designed for ultimate ease and flavor, delivering a satisfying, creamy filling packed with tender chicken and vegetables, all crowned with a golden, flaky crust. Enjoy the simplicity of preparing individual servings of this beloved classic, perfect for grab-and-go lunches or a delightful dinner that minimizes cleanup. The entire process takes about 35 minutes of active prep time, plus baking.
Step-by-Step Instructions
- Preheat your oven and prepare the jars: Preheat your oven to 375°F (190°C). Lightly grease the inside of your four 8-ounce canning jars with butter or cooking spray.
- Sauté the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the chicken and vegetables: Stir in the diced cooked chicken and the frozen peas and carrots mix. Cook for another 2 minutes, allowing the vegetables to start thawing and the chicken to warm through.
- Create the creamy sauce: Sprinkle the flour over the chicken and vegetable mixture. Stir well and cook for 1 minute, allowing the flour to cook slightly. Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.
- Season and thicken: Bring the mixture to a simmer, stirring constantly, until the sauce thickens to a creamy consistency, about 5-8 minutes. Stir in the dried thyme, salt, and pepper. Taste and adjust seasonings as needed. If the filling seems too thick, you can add a splash more broth or milk. Remove from heat.
- Assemble the jars: Carefully spoon the chicken and vegetable filling into the prepared jars, filling each about two-thirds to three-quarters full.
- Prepare the crust: On a lightly floured surface, roll out the thawed puff pastry or pie crust. Cut out four circles that are slightly larger than the diameter of your jars. You can use a cookie cutter or a knife to do this. Alternatively, you can cut strips to create a lattice top if preferred.
- Top the jars: Place one pastry circle on top of the filling in each jar, pressing the edges down to seal them against the rim of the jar. You can also crimp the edges with a fork for a decorative finish. If using puff pastry, you can gently press it down onto the filling. If using pie crust, you may want to cut a few small slits in the top to allow steam to escape.
- Apply the egg wash: Brush the tops of the pastry with the prepared egg wash. This will give them a beautiful golden-brown shine as they bake.
- Bake the pot pies: Place the filled jars on a baking sheet (to catch any potential drips). Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool slightly before serving: Carefully remove the jars from the oven. Let them cool for at least 5-10 minutes before serving, as the filling will be very hot.
Why You’ll Love This Chicken Pot Pie in a Jar
This chicken pot pie in a jar is a game-changer for anyone craving comforting, homestyle goodness without the fuss. The star of the show is undoubtedly the perfectly portioned, individual serving, ensuring every bite is a delightful balance of creamy chicken and vegetable filling crowned with a flaky, golden crust, much like a miniature version of your favorite classic but with added portability. Making this at home is incredibly budget-friendly, allowing you to create satisfying, restaurant-quality meals for a fraction of the cost, especially when you leverage leftovers or frozen vegetables. The flavorful topping, enhanced by aromatic thyme and a rich, savory sauce, offers a deeply satisfying taste that will quickly make this your go-to comfort food.
Imagine the convenience of a warm, hearty meal ready to go for lunch or a quick dinner, all contained within a charming jar. It’s a far cry from a sad desk salad and brings a touch of homemade joy to any occasion. Don’t just dream about delicious, easy meals – make it a reality! Grab your jars and get ready to whip up this delightful chicken pot pie in a jar that’s destined to become a family favorite and a pantry staple.
Storing and Reheating Tips
Properly storing and reheating your chicken pot pie in a jar is key to enjoying its deliciousness later.
- Refrigeration: Once cooled to room temperature, tightly cover the jars with their lids or foil. Store in the refrigerator for up to 3-4 days.
- Freezing (Unbaked): If you plan to make these ahead, you can assemble the jars up to the point of baking, let them cool completely, then cover very securely with foil or plastic wrap and freeze for up to 1-2 months. When ready to bake, remove the foil and bake directly from frozen, adding an extra 10-15 minutes to the baking time.
- Freezing (Baked): Baked and cooled chicken pot pies in jars can also be frozen. Ensure they are completely cool, then cover tightly and freeze for up to 1-2 months.
- Reheating (Baked): To reheat a baked pie, remove the lid and place the jar on a baking sheet. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and the crust is re-crisped. You can also reheat in the microwave, but the crust will lose its crispiness.
- Reheating (Frozen Baked): For frozen baked pies, simply follow the reheating instructions above, increasing the bake time as needed until the pie is hot throughout.
Final Thoughts
This chicken pot pie in a jar recipe delivers all the beloved flavors of a classic comfort food in an effortlessly convenient and adorable package. Give it a try for a wonderfully satisfying meal that’s both simple to make and a joy to eat. You’ll be surprised at how much cheer a little jar of pot pie can bring!
Read more :
- Canning Corn on the Cob
- Canning Vegetable Soup
- Pickled Mixed Vegetables (Giardiniera)
- Canning Vegetable Stock
- Pressure Canning Green Beans
- our Pinterest
Chicken Pot Pie in a Jar
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease the inside of your four 8-ounce canning jars with butter or cooking spray.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.1 tablespoon unsalted butter, 1/2 cup finely chopped yellow onion, 1/2 cup finely chopped carrots, 1/2 cup finely chopped celery
- Stir in the diced cooked chicken and the frozen peas and carrots mix. Cook for another 2 minutes, allowing the vegetables to start thawing and the chicken to warm through.1 pound boneless, skinless chicken breasts or thighs, cooked and diced, 2 cups frozen peas and carrots mix
- Sprinkle the flour over the chicken and vegetable mixture. Stir well and cook for 1 minute, allowing the flour to cook slightly.1/4 cup all-purpose flour
- Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps.1 3/4 cups chicken broth, 1/2 cup milk
- Bring the mixture to a simmer, stirring constantly, until the sauce thickens to a creamy consistency, about 5-8 minutes. Stir in the dried thyme, salt, and pepper. Taste and adjust seasonings as needed. If the filling seems too thick, you can add a splash more broth or milk. Remove from heat.1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Carefully spoon the chicken and vegetable filling into the prepared jars, filling each about two-thirds to three-quarters full.
- On a lightly floured surface, roll out the thawed puff pastry or pie crust. Cut out four circles that are slightly larger than the diameter of your jars. You can use a cookie cutter or a knife to do this. Alternatively, you can cut strips to create a lattice top if preferred.1 sheet puff pastry
- Place one pastry circle on top of the filling in each jar, pressing the edges down to seal them against the rim of the jar. You can also crimp the edges with a fork for a decorative finish. If using puff pastry, you can gently press it down onto the filling. If using pie crust, you may want to cut a few small slits in the top to allow steam to escape.
- Brush the tops of the pastry with the prepared egg wash. This will give them a beautiful golden-brown shine as they bake.1 large egg
- Place the filled jars on a baking sheet (to catch any potential drips). Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
- Carefully remove the jars from the oven. Let them cool for at least 5-10 minutes before serving, as the filling will be very hot.