Chicken Jar Pot Pie
Total prep time over two days: 25 minutes
5 minutes Saturday/20 minutes Sunday
(longer if you make your own crusts and broth)
baking time: 45+ min
1 whole farm chicken
herbs (to your liking)
2 cups chicken broth
3-4 pie crusts
Saturday: Take a whole, defrosted, chicken and either rub it down with olive oil and a pre-made chicken rub. Or simply mix a bit of diced garlic, rosemary, parsley, pepper and salt and soft butter. Then place it in the crock pot on low all day or overnight. You can literally do this before bed on Saturday night and wake up 10 hours later to meat will be falling off the bone. If you do it overnight let it to low/medium heat. If you start it in the mid morning Saturday like me, turn it to a warming level overnight and tomorrow morning you can get to work!
Sunday: Remove the bones from the slow-cooked meat. When the bird is de-boned easily with a fork and knife, remove the bones from the slow cooker and set aside. (you can use these to make a broth for later, or compost them). Then you take your pot of fragrant yummy bird and add a 1/2 stick of melted butter, 3 cut-up potatoes and carrots, (any root veg you like really,) and either pour in 2 cups of chicken broth or two cans of condensed chicken noodle soup. Set the slow cooker on low again all day while you go about your life.
Sunday Dinner Jar Pies: Take pie crusts (no shame in a store bought crust for busy folks), and line pint mason jars. Add a half cup of flour to thicken the juices in the meat and veg and using a slotted spoon, fill the jars with the meat and vegetables. Add some broth as well, but nothing too watery. Place a small crust over each jar when filled, using a fork to press the edges together and slice some vents with a knife into the top. Brush with melted butter and sprinkling of salt.
Now: place your jars on a cookie sheet and set them into a COLD oven. The jars can not be placed in a preheated oven, they need to heat up with the oven itself. Then Turn it to 350 and keep an eye on those crusts. At this point you are just baking the crusts, not the chicken and veg, so take them out soon as tops are browned. Should take about 45 minutes from the time you set your oven to preheat. Remove the sheet and let them cool a bit on the stove. Serve with potholders! Those jars smarts when hot!
If you make a large pot of the pie filling, you can serve half that day and freeze the rest of the crust and filling for a quick homemade meal on a busy winter night. Simply defrost the crust and filling in the fridge and bake it that night in the oven just as you did with the fresh batch.
Told ya I liked canning jars...