Many people hear Chicken Pot Pie and assume anywhere in the US, you’ll be receiving the same dish. But here in Amish Country, Traditional Chicken Pot Pie and Amish Chicken Pot Pie are in fact, quite different.
In this article, you will learn what those differences are and how to make and can a pot pie filling to use in either recipe.
The Amish community puts the Stead in homesteading. We can learn a lot from this group of incredibly united and self-sufficient people.
Taking great pride in their expansive farms, gardens, fields, and orchards – the Amish use their harvest in real-time turning the leftovers from one meal into elements for the next, while also storing away a large stock of canned goods for the months to come.
Here in Lancaster County PA, if you were having Amish Chicken Pot Pie aka “Slippery Pot Pie” it would be served in a bowl, piping hot with thick doughy noodle squares, and chunks of chicken with veggies in a stew or soup-like dish. It’s marvelously hearty.
In most other places, if you were having Chicken Pot Pie, that would look much more like an actual pie with a flaky buttery crust and a creamy chicken and veggie mixture.
Canning the filling of Amish Chicken Pot Pie will not only ensure a longer shelf life but also provide a valuable resource for you and your family during times of need, such as when disaster strikes or in SHTF scenarios.
Related: These Are The People You Want To Keep Around When SHTF
This preservation method guarantees that you’ll have access to a delicious dish loaded with vegetables and proteins, even when fresh ingredients may not be readily available.
Making Chicken Pot Pie Filling
- 3 c. chicken
- 1-2 garlic cloves, minced
- 0.5 c. peas
- 0.5 c. celery, chopped
- 1 c. mushrooms, chopped
- 1 c. carrots, diced
- 1 c. onion, diced
- 1.5 c. potatoes, diced
- 6 cups stock
- 3 tbsp. butter
- 1 tsp. salt & pepper
- ½ tsp. celery seed
- ½ of a lemon, squeezed
- sprinkle of herbs: thyme, parsley, or 1 bay leaf
Directions
1. In a large pot or pan, melt butter over medium heat. Sauté garlic and onions until fragrant, about 2 minutes. Add mushrooms and celery, cooking until softened, about 3 minutes.
2. Add carrots and potatoes, sautéing until golden and soft, about 6 minutes.
3. Stir in the stock and add salt, pepper, celery seed, and any additional herbs like your bay leaf and/or thyme.
4. Bring to a boil, then reduce heat to medium and cook uncovered for about 10 minutes, or until the vegetables are tender, stirring often.
5. Stir in the chicken, peas, and lemon juice. Once the chicken is cooked through, remove the bay leaf and take the pan off the heat.
Pressure Canning The Chicken Pot Pie Filling
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