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Chicken Pie Jars

by elyn_ryn

Make mini chicken pies in jars to serve at a party, for tailgating, or just for fun! These pot pies, assembled in half-sized canning jars, travel well because you can place lids on top of each jar and secure them with rings.

Individual Serving Size

It is fun and easy to serve pie in a small jar because most people like to eat an individual pie. These canning jars are called wide-mouth half-pint jars and can be found by clicking here. They hold about one cup of chicken pie each, and this recipe makes eight pies. For those with hearty appetites, plan to serve at least two pies. For those with lighter appetites, one jar will be enough, provided you also have a side dish or dessert.

Chicken Pie Jars in half-sized canning jars

Saute the Vegetables

Sauteing softens the vegetables quickly. They will finish cooking when the pies are baked. You can omit any vegetables you do not like and add other vegetables in their place. You can even make vegetarian pies instead of chicken pies by omitting the chicken and bouillon and using vegetable stock instead of chicken. These pies are very versatile!

Chicken Pie Jars in half-sized canning jars

Make the Sauce

The sauce cooks very quickly, so have all the ingredients measured and ready to use. First, make a roux with butter and flour. A roux is equal parts butter and flour that is cooked. Let the roux brown a little to give it flavor and take away the raw flour taste. Add the seasonings and liquids and whisk immediately to break up any flour lumps that form. The sauce will quickly condense and is thick and hearty. You can thin it by adding equal amounts of chicken stock and milk.

How to Assemble Chicken Pie Jars

Cut out the pastry pieces using cookie cutters. If using these wide-mouth half-pint jars, cut out (16) 2.5-inch pastry rounds and (8) 3-inch rounds. The 3-inch rounds go on top of the pies, and the 2.5-inch ones are layered in as you assemble the pies.

Bake the Chicken Pie Jars

Bake the pies for the listed time in the recipe. About halfway through baking, check the tops to see if they are brown enough. You can add a sheet of aluminum foil across the top of the jars to prevent further browning as the pies continue to bake. Let them cool a little before serving them because they will be very hot.

Reheating the Chicken Pie Jars

If you fill the jars to the bottom of the jar rim, the pies usually do not spill over. This keeps the edges clean, so you can add a canning lid and ring to any leftover jars that need refrigerating. To reheat the pies, remove the lids and place them in the microwave, and heat for 30-second increments until hot. Or heat them in a 325-degree F oven on a baking sheet with the lids removed. Cover them with aluminum foil and bake for 10-15 minutes or until hot.

Chicken Pie Jars in half-sized canning jars

Other Chicken Recipes You Might Like

Click on the links below for other chicken recipes you might like!

Print Recipe
Chicken Pie Jars
Individual chicken pot pies made in canning jars
Chicken Pie Jars in half-sized canning jars
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Chicken Pie Jars in half-sized canning jars
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 degrees F. Spray (8) 1/2 pint wide-mouth jars with cooking spray. Place them on a baking sheet with sides to prevent them from sliding off when you move them.
  2. Add the olive oil to a skillet and heat on medium. Add the onions, carrots, corn, and peas to the pan and cook for about 5 minutes or until the onions wilt and the carrots are tender but still crunchy. Pour into a dish and set aside.
  3. Melt the butter in the skillet used for cooking the vegetables. Add the flour, salt, and black pepper. Stir. Cook until the mixture is bubbly and the flour lightly browns.
  4. Add the chicken stock and milk and cook until the sauce thickens and is smooth. Use a whisk to break up any lumps. Stir in the bouillon. Add the vegetables and chicken and stir to mix.
  5. Use a cookie cutter to cut (16) 2 1/2 rounds from the pie crust. Then cut (8) 3-inch rounds.
  6. Place approximately 1 tablespoon of sauce in the bottom of each canning jar. Then add a 2 1/2-inch round to each jar. Fill each jar halfway with sauce. Add another 2 1/2-inch pastry round to each jar. Fill the jars with the sauce again, up to the bottom of the rims. Add the 3-inch rounds to the top of each jar. Cut out mini dough shapes (if desired) to place on top of the crusts for decoration.
  7. Brush each top crust with egg. Bake for 30-35 minutes or until brown on top. Place a sheet of aluminum foil on top of the jars after 20-25 minutes of baking to prevent over-browning.
Recipe Notes

Evaporated Milk

If you are unfamiliar with evaporated milk, here is a link to one brand. Evaporated milk is also known as unsweetened condensed milk in some countries. It is milk that has over half of the water removed during processing to concentrate it. However, it is not the same as sweetened condensed milk with added sugar.

 

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