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Chicken Pie Filling

Simple, delicious and tender chicken pie filling.
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Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course

Equipment

  • Pressure Canner
  • Canning Jars

Ingredients
  

  • 6 chicken thigh cutlets skinless
  • onion powder to taste
  • garlic powder to taste
  • salt and pepper to taste
  • 3 carrots
  • 1 large parsnip or 2 small parsnip
  • 2 onions onion
  • 1 cup chicken stock
  • oil for frying

Instructions
 

  • Turn on BBQ or frying pan to high heat
  • Season one side of the chicken with garlic powder, onion powder, salt and pepper
  • Once the pan heats up, add a drizzle of oil. Add the chicken with the seasoned side down. Add seasonings to the top side of the cutlets. brown on both sides then place on a plate in the fridge.
  • Peel vegetables and chop into roughly 1cm cubes, set aside.
  • Prepare Pressure Canner as well as any jars, lids and seals required. Set jars out on benchtop ready for filling. This recipe suits 6 500ml (pint) jars, or 3 1000ml (quart) jars
  • Divide the chicken between jars using tongs to help, If the pieces wont fit through the rim, just chop of one side off the cutlet next to the bone and put them in separately.
  • Divide each of the vegetables between each jar as evenly as you can. Use a spoon, fork, butter knife or the handle of a wooden spoon to help push the pieces into place. Ensure that the contents leave a 1 inch space at the top of the jar after pushing them into place.
  • Pour 40ml of chicken stock into each 500ml jar, or ⅓ cup into each 1000ml jar, press the contents around until the stock is all at the bottom of the jar.
  • Once the jars are packed, take a paper towel damp with some white vinegar and wipe down the rim of the jars to remove anything that may interfere with the seal. place the lids and lower the jars into Canner. if there is space for more jars, you can add jars filled with water to prevent them from tipping during processing.
  • Add the lid and bring the Canner to boil until steam comes out the top in a steady stream for 10 minutes. Add the pressure regulator weight (10lb for under 1000ft elevation and 15lb for over 1000ft elevation) and let the Canner come to pressure and the weight jiggles.
  • Start timer according to size of jar. 65 minutes for 500ml (pint) and 75 minutes for 1L (quart)
  • Once timer is finished, turn heat off and follow manufacturers instructions for de-pressurization.
  • Remove jars from Canner and place on wooden board for 12-18 hours.
  • Remove rings/clips and check to make sure they have sealed. If there is any residue on the jars give it a clean with a cloth and some warm soapy water then label your jars with the contents and date processed. Store in a single layer, do not stack.