Pie in a Jar Cherry – Chicken Pot Pie in a Jar

Pie in a jar is AWESOME!

So my good friend Cheryl came over the other night and I was telling her about all of my canning adventures! I was thinking of making apple pie filling in a jar, and she suggested making the whole pie.. I looked at her sorta puzzled and then googled it and fell in love!!!!

I made these right away and used a little cookie cutter heart to chop the middle out.

I also made Chicken Pot Pie in a jar, I liked that more then I did the cherry pie in a jar.

Instructions
1. Make a crust
I made 2 different crusts, one Pillsbury pre made, and one was boxed robin hood when you add water(ok yea I know both cheating but I was lazy:) The robin hood brand was better in my opinion.

2. Coat the inside of the jar.
All you do is squish the crust in the jar, in pieces or try and get one piece in, I just made a dough puzzle(as you can see the cracks the filling came through:) squish it in the jar and cover the sizes.

3. Cut the cover.
This is easy, take the mason jar ring to cut the top, or do strips, or make a crumble! Make sure to make holes, or as I did, a heart hole!

4. Fill them.
I love chicken pot pie filling, cherry canned filling, fresh apples, pumpkin pie! so many options.

5. Freeze or Bake?
I froze 6 of mine for easy suppers or desert for friends, or gifts! To bake: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you’re baking them fresh and not frozen they take about 45 minutes.

Chicken Pot Pie Filling  Recipe

• 2 cups frozen mixed vegetables(I used peas, carrots, corn and lima beans)
• 2 boneless, skinless chicken breast halves, cooked(I fried mine in a non-stick pan)
• 1 teaspoon dried thyme ( I forgot to add this)
• 2 cans of (10.75 ounce) can condensed cream  soup ( I used cream of chicken and mushroom, you can use celery, potato, any flavor your like)

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I will definitely be making these often, especially since you can freeze and cook dinner and desert at once!