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Image illustrates vegetable pot pie filling.

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!
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Prep Time 20 minutes
Cook Time 30 minutes
Processing Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
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.