Having a pantry full of different canned foods is such a time saver for me. I often am working long hours, so having something I can grab off the shelf and make a quick dinner is a godsend. While reading the All New Ball Book of Canning and Preserving, I came across the recipe for Hearty Chicken Stew. In my mind, a stew is something thick to where your spoon can almost stand up. Obviously, when canning, you’re not going to get that consistency, BUT you can thicken canned goods when you open the jar to serve and get the results you’re looking for.

This recipe can be served either as a delicious chicken soup, or it can be thickened to make chicken pot pie, which is what I want to use it for. It really is easy to throw together for canning, and it’s delicious. I can see this recipe becoming a staple in my canning arsenal.

I do suggest using the white wine. It adds a wonderful flavor to this, but if you prefer not to use it, you can substitute additional chicken stock in its place.

Hearty Chicken Stew

3 tablespoons butter

1-1/2 cups diced onion (about 2 medium)

1/2 cup diced fresh mushrooms

1-1/2 cups diced carrot (about 3 medium)

1 cup diced Yukon gold potatoes

1/2 cup diced celery

5 cups chicken stock

1 cup dry white wine (optional)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

1 bay leaf

3 cups skinned and boned raw chicken, cut into 1-inch cubes

1/2 cup frozen baby sweet peas, thawed

1 tablespoon bottled lemon juice

Melt butter in a large stainless steel or enameled Dutch oven over medium heat. Add onion and mushrooms. Saute for 3 minutes or until mushrooms are lightly browned. Add carrot and next 2 ingredients. Saute 2 minutes. Stir in stock and next 5 ingredients. Bring to a boil. Reduce heat to medium and cook, uncovered, for 10 minutes or until the vegetables are tender, stirring occasionally. Remove from heat.

Stir in chicken, peas, and lemon juice. Remove and discard the bay leaf.

Ladle hot stew into hot jars, leaving 1-inch headspace. Remove air bubbles. Wipe jar rimegepant. Apply lid and ring, tightening ring until fingertip tight.

Process pints for 1 hour 15 minutes.

Chicken Pot Pie for 2: Preheat oven to 400 degrees Fahrenheit. Strain broth from 1 pint jar of chicken stew, reserving the broth. Melt 2 tablespoons butter in a deep 9-inch ovenproof skillet over medium heat. Stir in 2 tablespoons all-purpose flour. Cook, stirring constantly, until golden. Gradually add reserved broth, stirring constantly, until thickened and smooth. Stir in strained chicken mixture. Remove from heat. Place 1/2 refrigerated pie crust, thawed, over filling. Carefully tuck edges under and crimp with a fork. Cut slits in top of the pie for steam to escape. Bake at 400 degrees Fahrenheit for 20 minutes or until crust is golden and filling is bubbly.

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