Jeni’s Chicken a la King for Pressure Canning

Remember this old stand by?? It’s even more delicious homemade, at the ready, when you are!

This is my super easy, raw pack method. It ain’t perdy but it sure is delicious!

Chicken A La King for Pressure Canning

4 from 7 votes
Recipe by Jeni Gough

Yields 7 quarts


  • 5 lbs 5 Chicken, white or dark meat cut into 1 inch cubes

  • 1 1 Large onion, diced

  • 1 lb 1 Mushrooms, cleaned and sliced or chunked

  • 12 oz 12 (3 4oz jars) Diced pimientos

  • 18 Cups 18 Chicken broth

  • 1 1/2 tsp 1 1/2 Onion powder

  • 4 cloves 4 Garlic, crushed

  • 3/4 tsp 3/4 fresh ground black pepper

  • 2 tsp 2 dried parsley


  • Wash jars, lids and rings in hot soapy water. Prepare pressure canner and fill with water following canner instructions. Bring canner to a low simmer.
  • Add chicken broth to pot along with garlic, onion powder, pepper and parsley. Bring to a boil and simmer 10 minutes.
  • Divide chicken up evenly in jars. To each jar add: 1/3 cup onions, 2/3 cup mushrooms and 1 rounded tablespoon pimientos.
  • Fill jars with broth leaving 1 inch headspace. Wipe rims, place on lids and rings to fingertip tight. Place jars in simmering canner.
  • Process quarts 90 minutes and pints 75 minutes.

Recipe Video


  • Additions and changes: You can remove 1 cup broth and add in 1 cup dry white wine. You can add celery, carrots, peas without affecting canning safety. You can safely remove the mushrooms, onions, garlic if you do not like them.

One Comment

  1. Love you and love your recipes and how easy you make it for us first timers.