Ingredients
Equipment
Method
- Preheat oven to 425°F. Lightly coat a 9-inch pie dish with baking spray and set aside.
- Heat olive oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add mushrooms and cook 8 minutes, stirring occasionally, until beginning to brown.
- Add carrots, celery, garlic powder, salt, and pepper. Cook 3 minutes until mushrooms deepen in color and carrots start to soften.
- Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
- Gradually pour in almond milk, stirring constantly and scraping brown bits from the pan. Bring to a low boil and cook 3–5 minutes, until thickened.
- Stir in chicken, peas, onions, and thyme. Spoon mixture into prepared pie dish.
- Roll pie dough into a circle to fit dish. Brush dish edges with egg wash, then lay dough over filling with ½-inch overhang. Trim and press edges to seal.
- Brush crust with remaining egg wash and cut 3 small slits in top for steam vents.
- Bake for 25 minutes, until filling is bubbly and crust is golden brown. Let rest a few minutes before serving hot.
Notes
To make it vegetarian, substitute 2 cups of chopped vegetables for the chicken. For gluten-free, use your favorite gluten-free pie crust. The filling can be made ahead and stored for up to 3 days or frozen for up to 3 months. Store leftovers in the refrigerator for up to 4 days; reheat gently in the oven or microwave. Best enjoyed the day it’s baked for maximum crust crispness.
