Chicken Pot Pie Starter

The problem I have with canning is that I cannot feed my family all year with pickles, relish, and jams.  I love to can these items, but The Suburban Challenge needs to prepare for another year of cooking meals in little time. Therefore, I created a canning recipe for Chicken Pot Pie Starter.  I was able to preserve vegetables from the garden and have also managed to cut the preparation time for dinner down to about 10 minutes. (You will need a pressure canner.)

Makes 7 qt (That's 7 meals for later in the year!!)
10 cups of snapped and cut green beans
10 cobs of corn, corn cut from the cob
5 cups white potatoes, pealed and chopped

2 lbs (about 3 lg breast) chicken breast, boiled and shredded

(*You may use other vegetables to substitute for some of the corn or green beans if you don't have enough and have squash, zucchini, onions, or celery available. The cooking times will remain the same.)

1. Boil the chicken. Reserve the cooking liquid. This broth is good flavor to use when hot packing the jars.
2. Prepare your jars for canning.
3. Evenly distribute shredded chicken into your sterilized jars.

4. Bring a large pot of water to boil.You will be boiling one vegetable at a time since their cooking times vary. This will also allow you to even distribute the vegetables in each jar. Start with the corn. Boil 5 minutes then pack into jars. Boil green beans 4 minutes. Boil potatoes 3 minutes. If using zucchini, squash, onions, or celery, also boil each for 3 minutes and distribute into jars. Bang jars lightly onto counter to allow vegetables to settle. To remove vegetables from the boiling water without dumping the water each time use a small sieve, a small colander, or a slotted spoon to remove.

5. Add 1 teaspoon of canning salt to each jar.

6. Boil reserved chicken stock. Add to each jar leaving 1 1/2  inch head space. If you don't have enough stock use boiling water to fill.

7. Prepare the Pressure Canner.

8. Process at 11 pounds for 90 minutes.

To Make the Chicken Pot Pies:

1 tablespoon flour

10.5 oz can Cream of Chicken Soup

10. 5 oz can Cream of Celery Soup

1/4 teaspoon salt

1/8 teaspoon pepper

can of 12 Oven Ready Buttermilk Biscuits

2 tablespoons melted butter

1. Drain the vegetables reserving the liquid in the jar. Return the liquid to the jar and add flour. With the top on, shake the jar mixing the liquid and flour. Return liquid to the vegetables.

2. Mix in soups, salt, and pepper. Pour mixture into a greased 9 x 13 pan. Top dish with 12 biscuits. With a pastry brush, brush the tops of all biscuits with melted butter.

3. Cook at 350 degrees for 50 minutes, or until biscuits are golden and mixture is bubbling around them. Allow 5 minutes for the casserole to set before serving.