Sunday, October 23, 2011

Chicken Jar Pot Pie

This recipe is so easy (and so pretty) you're gonna plotz. It's done over a weekend using a slow cooker. The recipe starts Saturday (anytime) and Sunday all you do is remove the bones from the cooker, pour in broth and veggies, and by Sunday evening you simply fill pie crust lined canning jars and bake them into single-serving pot pies. It looks beautiful, tastes amazing, and is an honorable end to those older, tougher, stew hens or roosters you dispatched but could never serve as a plump young roaster. Could also be done with any small game such as small turkeys, duck, rabbit, pheasant, and guinea fowl.

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

Ingredients:
1 whole farm chicken
3 potatoes
3 carrots
flour
salt/pepper
butter
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...

9 Comments:

Blogger The Sprouting Acorn said...

I'm all for ideas. Thanks for sharing this! Looks good, too…. what time's supper? :)

October 23, 2011 at 6:46 PM  
Blogger Kate said...

Love it, gonna try it.

October 23, 2011 at 6:48 PM  
Blogger sheila said...

In my opinion potatoes don't freeze well, they lose their texture and taste weird.

October 23, 2011 at 7:29 PM  
OpenID outdoors1968 said...

Sounds like a great, easy recipe, though I may substitute squirrel in place of chicken. (they're in season now, after all).... :-)
Love squirrel in a pot pie, but was never fond of all the prep it took to make one.........

Al from Pennsylvania

October 23, 2011 at 8:25 PM  
Blogger Megan, Rudy's mom said...

WOW that is so cleaver. I love cooking in the crock pot when I get home dinner is waiting for me!
Thanks!!

October 23, 2011 at 9:26 PM  
Blogger Jamie said...

I can't wait to try this recipe out!! My mouth is already watering!

October 24, 2011 at 8:01 AM  
Blogger Matt_Middleton said...

Mmmmm....imagining this with a freshly-snared hare.

I've got a question though - when you say put it in the crock pot, do you put any liquid in? I ask because the only thing I've ever cooked in mine was soups, stews and braised roasts.

October 24, 2011 at 3:14 PM  
Blogger Holly U said...

I love the idea of making individual pot pies but haven't found little pans at thrift stores and don't care to buy new. This answer is MUCH better. I too have canning jars in abundance, and look forward to giving them this new purpose. I could even make a smaller one for my toddler. Thanks!!

October 31, 2011 at 11:23 AM  
Blogger me said...

Hi - What do you mean by "line jars" - Wasn't clear if it's being lined with pie crust or something else? Thanks!

October 25, 2012 at 9:31 AM  

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