Step 1

Preheat the oven to 425 °F.

Step 2

Unroll the pie dough onto a baking sheet. Brush the dough with the melted butter.

Step 3

Sprinkle lightly with the poultry seasoning, then salt and pepper.

Step 4

Cut the crust into triangles or shapes as desired, Bake until puffed and golden, about 10 minutes. Remove and cool on the sheet.

Step 5

Melt the butter in a large stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion and celery. Cook until they are soft.

Step 6

Add in the garlic and sauté until browned and fragrant, around 2 minutes. Sprinkle the poultry seasoning and the flour over top of the vegetables, and stir, letting the flour lightly brown and cook.

Step 7

Slowly stir in the broth, stirring to combine.

Step 8

Add in the potatoes. Reduce the heat to medium and simmer, partially covered, for 10 minutes.

Step 9

Add in the frozen vegetable mix and heavy cream, and continue to simmer until all of the vegetables are tender.

Step 10

Add the chicken to the pot and simmer until heated through, about 1 minute.

Step 11

Divide among bowls and top with the crust.