There’s nothing quite like the aroma of a freshly baked pot pie wafting through the kitchen. It’s a comforting, soul-satisfying dish that instantly transports you back to cherished family gatherings or cozy evenings by the fire. But what if you could capture that delicious, savory filling and enjoy it year-round, without the hassle of making an entire pie? That’s precisely what we’ll explore today – the art of making and canning homemade vegetable pot pie filling!

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Whether you’re a busy working parent searching for convenient meal options or an avid home canner seeking to preserve the season’s bounty, this versatile filling is a game-changer. Imagine having a batch of perfectly seasoned, hearty vegetables at your fingertips, ready to be transformed into a quick and wholesome meal. From topping a baked potato to serving over fluffy biscuits or puff pastry, the possibilities are endless. The part about canning, you get to make future food for your family! I can can a few batches of this at one time and put them on the shelf for times when we crave vegetable pot pie!

In this comprehensive guide, I’ll discuss the nitty-gritty details of creating a delectable vegetable pot pie filling that can be safely canned and stored for later enjoyment. You’ll discover the essential ingredients, expert tips for substitutions, and a step-by-step cooking process that ensures every bite is bursting with flavor. I’ll also share helpful serving suggestions. So, let’s roll up our sleeves and get ready to savor the taste of comfort food any time you crave it!

Image illustrates vegetable pot pie filling.

Ingredients and Substitutions

When it comes to making a delicious vegetable pot pie filling, having the right ingredients is key. I’ve spent years perfecting my recipe, and I’m excited to share the secrets behind my go-to ingredients and some tasty substitutions.

Common Ingredients for Vegetable Pot Pie

Image illustrates carrots. — I grew these carrots in my garden and decided it would be wonderful to use them in this recipe!

The base of any good pot pie filling starts with a classic combination of vegetables. My personal favorite is a medley of carrots, celery or green beans, corn, garlic, peas, potatoes, onions, and salt. These veggies not only provide a variety of flavors and textures, but also make the dish hearty and filling.

Image illustrates a potato. — Here is a potato I grew in my garden and used in this recipe. He looks like he is staring back at us…

To bring everything together, I rely on a rich, creamy sauce made from butter, ClearJel or Thick Gel, and vegetable broth. This sauce is the glue that binds the vegetables and gives the filling its signature velvety texture. I also add a touch of cream or milk to make it extra indulgent after opening a jar when ready to prepare it (not for the canning process).

Image illustrates peas. — I grabbed a few handfuls of peas from my garden to shell.

Herbs and spices are essential for adding depth of flavor. I like to use a combination of thyme, rosemary, and a pinch of nutmeg. These aromatics complement the vegetables perfectly and give the filling a comforting, homestyle taste.

I got busy washing and dicing all of my vegetables for this recipe.

Substitutions and Variations

While my classic vegetable blend is a staple, I often like to switch things up and experiment with different ingredients. One of my favorite variations is to swap out the peas for mushrooms, which add an earthy, umami flavor.

If you’re looking for a heartier filling, you can’t go wrong with switching the diced potatoes for sweet potatoes. They’ll make the dish even more satisfying and filling giving it a fall flavor.

For a pop of color and added nutrition, I sometimes toss in some diced bell peppers or spinach. These veggies not only brighten up the dish, but also provide a boost of vitamins and minerals.

When it comes to the sauce, you can easily make substitutions based on your dietary preferences or what you have on hand. For a dairy-free option, swap out the cream or milk for plant-based alternatives like almond or oat milk after opening a jar.

Don’t be afraid to get creative and make this recipe your own. Experiment with different spice combinations, add a sprinkle of cheese or even incorporate some plant-based protein like lentils or chickpeas. The possibilities are endless, and that’s what makes this dish so versatile and fun to make. It does not have to be the same every time you make this recipe, talk about boring!

Cooking Process for Vegetable Pot Pie

Vegetable pot pie is a comforting and delicious dish that can be enjoyed all year round. I have fond memories of a sweet old German lady when I lived in Germany making vegetable pot pies from scratch, and the aroma that would fill her kitchen was simply heavenly whenever I visited her. It is a great memory of smelling that deliciousness through her house while we sat and talked about her yesteryears.

Let me guide you through the process of making and canning this tasty treat.

Making the Vegetable Filling

The first step in creating a delectable vegetable pot pie filling is to gather all the fresh ingredients. I like to use a combination of the vegetables listed above, but feel free to experiment with your favorite veggies. Dice them into bite-sized pieces and sauté them in a large pot with some butter or olive oil until they’re tender, but still have a slight crunch.

Image illustrates broth. — I used my homemade canned broth for this recipe, about 5 pints for 10 cups.

Next, add the broth and bring to a boil. Gradually add the ClearJel or Thick Gel, stirring constantly to prevent lumps. This will create a thick, velvety sauce that will envelop the vegetables. Season with salt, pepper, and any other herbs or spices you prefer. I personally love adding a touch of thyme and a dash of Worcestershire sauce for an extra depth of flavor with some of my batches to switch things up.

Image illustrates thick gel for canning.

Filling the Jars

As you finish preparing your delicious vegetable pot pie filling, the next step is to fill the canning jars with this flavorful mixture. Carefully ladle the warm filling into each jar, leaving one inch of headspace to allow for proper sealing during the canning process. After filling the jars, take a clean damp cloth or paper towel to carefully wipe the rims to ensure a clean and secure seal.

This final step sets the stage for preserving your homemade creation, ready to be enjoyed at a later time when you crave the comforting flavors of a vegetable pot pie.

Processing the Jars

Pressure canning vegetable pot pie filling is a safe and effective way to preserve this savory mixture for long-term storage. Once you have filled the jars with the delicious pot pie filling, removed the air bubbles, wiped the rims clean, and added the lids and rings, it’s time to process them in a pressure canner.

Follow the manufacturer’s instructions for your specific canner to ensure proper operation and safety. For vegetable pot pie filling, it is recommended to process quart jars for 90 minutes and pint-sized jars at 11 pounds of pressure for 75 minutes for dial-gauge pressure canners and 10 pounds of pressure for weighted-gauge pressure canners.

This processing time and pressure level help to eradicate any harmful bacteria and ensure that your pot pie filling remains safe to eat for an extended period.

After processing, allow the jars to cool, check the seals, and store them in a cool, dark place until you’re ready to savor the comforting flavors of your homemade vegetable pot pie filling.

Recommended Tools for Making the Pot Pie

When it comes to assembling the perfect vegetable pot pie, having the right tools can make all the difference. One essential item in my kitchen is a deep pie dish or individual ramekins. These allow for plenty of room to pile in the delicious vegetable filling and ensure that the crust bakes up golden and flaky.

I also highly recommend investing in a good-quality rolling pin and pastry mat. These make it much easier to roll out the dough evenly without sticking or tearing. A sharp knife or pizza cutter is also handy for trimming and crimping the edges of the crust.

My favorite way to serve vegetable pot pie is serving it under or over fluffy warm biscuits.

For mixing and preparing the filling, a large pot or Dutch oven is a must-have. It allows you to sauté the vegetables and create the creamy sauce without overcrowding the pan. And let’s not forget a trusty wooden spoon for stirring and a ladle for transferring the filling into the dish or ramekins.

Whether you’re serving up a classic vegetable pot pie or getting creative with your own unique spin, having the right tools and accompaniments can elevate the entire experience.

Recipe Notes

Over the years, I’ve received quite a few questions about this recipe, so I thought I’d share some of the most common ones and my tips for addressing them:

The consistency of the filling is crucial, and it can take some practice to get it just right. My advice is to start with slightly less liquid than the recipe calls for, and then add more as needed. It’s always easier to thin out a thick filling than to thicken a runny one.
While the recipe calls for a specific blend of veggies, feel free to swap in your favorites or use up whatever you have on hand. Just be mindful of cooking times and adjust accordingly.
After properly canned and stored, the filling should keep for up to a year. However, I always try to use mine within 6-8 months for the best flavor and quality.
Most of these vegetables are ready to harvest in late spring or early summer. You can get these jars on your pantry shelf just in time for the cooler weather around the corner!
I’ve found that blind-baking (pre-baking) the bottom crust for a few minutes before adding the filling helps to create a crisp, flaky base. You can also try brushing the crust with egg wash or melted butter before baking.

Remember, canning and baking are as much art as science, so don’t be afraid to experiment and find what works best for you. And if you ever have any other questions or need troubleshooting advice, feel free to reach out – I’m always happy to help!

Conclusion

Whipping up a homemade vegetable pot pie filling has never been easier! I covered all the essential ingredients and substitutions to cater to your dietary needs. From sautéing the veggies to creating that luscious gravy, the cooking process is a breeze. Whether you want to serve it as a cozy casserole, baked in a pie crust, or even as a hearty stew, the versatility of this filling is unmatched.

But the fun doesn’t stop there! Explore additional resources and tips to level up your pot pie game. Why not experiment with unique flavor combinations or try your hand at canning for effortless future meals? The possibilities are endless!

So, go ahead, roll up your sleeves, and let your culinary creativity shine. Share your pot pie adventures with friends and family, and revel in the comforting aromas that’ll fill your kitchen. With this recipe in your arsenal, cozy nights and satisfied bellies are just a few steps away. Embrace the joy of homemade goodness, one delectable bite at a time!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. How long does it take to make and can vegetable pot pie filling?

The process of making and canning vegetable pot pie filling typically takes around 2-3 hours, including prep time, cooking, and canning.

2. Can I customize the vegetables in the pot pie filling?

Yes, you can customize the vegetables in the pot pie filling based on your preferences and seasonal availability. Feel free to mix and match your favorite veggies to create a personalized filling.

3. Can I store the canned vegetable pot pie filling for an extended period?

Properly canned and sealed vegetable pot pie filling can be stored in a cool, dark place for up to one year. Make sure to check the seals before consuming the filling.

4. Can I reheat the canned vegetable pot pie filling directly from the jar?

Yes, you can reheat the canned vegetable pot pie filling directly from the jar by gently warming it on the stovetop or in the microwave. Enjoy the convenience of a delicious homemade meal in no time!

Vegetable Pot Pie Filling Recipe

This hearty vegetable pot pie filling is a comforting and wholesome dish that is perfect for a cozy family dinner. Packed with a colorful array of fresh vegetables and savory herbs, this filling is a celebration of seasonal flavors. Whether you're a seasoned gardener looking to use up your harvest or simply craving a taste of homemade goodness, this recipe is sure to satisfy your cravings for a delicious and nutritious meal. Get ready to enjoy a classic comfort food with a nutritious twist and stock your pantry with homemade goodness!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Processing Time 1 30

Total Time 2 20

Servings 4 quarts

Equipment

1 cooking pot.
1 pressure canner.
4 quart jars, lids, and rings.
1 set of canning supplies

Ingredients

4 cups carrots, chopped, about 8 carrots.
2 cups celery, chopped.
2 cups corn.
6 cloves garlic, minced.
2 cups peas.
2 cups potatoes, diced, about 1 large potato.
2 ½ cups onion, chopped.
1 tbsp salt.
¼ cup butter.
10 cups broth.
1 cup ClearJel or Thick Gel.

Instructions

Making the Vegetable Filling

Dice the vegetables into bite-sized pieces and sauté them in a large pot with some butter or olive oil until they're tender, but still have a slight crunch.
Next, add in the broth and bring to a boil.
Gradually add the ClearJel or Thick Gel, stirring constantly to prevent lumps. This will create a thick, velvety sauce that will envelop the vegetables.
Season with salt, pepper, and any other herbs or spices you prefer.

Filling the Jars

Carefully ladle the warm filling into each jar, leaving one inch of headspace to allow for proper sealing during the canning process.
After filling the jars, take a clean damp cloth or paper towel to carefully wipe the rims to ensure a clean and secure seal.

Processing the Jars

Follow the manufacturer's instructions for your specific canner to ensure proper operation and safety.
For vegetable pot pie filling, it is recommended to process quart jars for 90 minutes and pint-sized jars at 11 pounds of pressure for 75 minutes for dial-gauge pressure canners and 10 pounds of pressure for weighted-gauge pressure canners.
This processing time and pressure level help to eradicate any harmful bacteria and ensure that your pot pie filling remains safe to eat for an extended period.
After processing, allow the jars to cool, check the seals, and store them in a cool, dark place until you're ready to savor the comforting flavors of your homemade vegetable pot pie filling.