Homemade Chicken Potpie

Ingredients

• Servings: 6
• 1 1/2 pounds chicken pieces, or more to taste
• 2 teaspoons poultry seasoning
• 1/4 teaspoon dried sage
• 1/4 teaspoon garlic powder
• salt and ground black pepper to taste
• cooking spray
• 2 prepared pie pastries
• 2 potatoes, diced
• 1 onion, diced
• 1/2 cup diced carrots
• 1/2 cup frozen mixed vegetables
• 2 tablespoons cornstarch, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ready Time: 2 hrs


• place chicken in a stockpot and add just enough water to cover; stir in poultry seasoning, sage, garlic powder, salt, and black pepper. bring chicken mixture to a boil, reduce heat to medium and simmer until chicken is no longer pink at the bone and the juices run clear, 30 to 60. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• remove chicken from cooking liquid; reserve cooking liquid, remove and discard bones and skin from chicken and dice chicken meat.
• preheat oven to 375 degrees f (190 degrees c). spray a pie plate with cooking spray and line it with 1 of the prepared pie pastries.
• stir diced chicken meat, potatoes, onion, carrots, and mixed vegetables together in a bowl. pour chicken mixture into prepared pie plate.
• bring 1 cup reserved cooking liquid to a boil in a saucepan. whisk cornstarch into cooking liquid and cook, whisking constantly, until gravy thickens, 3 to 5 minutes. season gravy with salt and black pepper. pour gravy over chicken mixture into prepared pie plate. spread remaining pie pastry over the top, crimp edges together, and cut a slit in the top of the pie.
• bake in the preheated oven until heated through and crust is golden, about 1 hour. cool for 5 to 10 minutes before slicing.