Ingredients

• 1 disk refrigerated pie dough
• Freshly ground pepper
• 1/2 teaspoon plus a pinch of poultry seasoning
• 2 tablespoons unsalted butter
• 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
• Kosher salt
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup half-and-half
• 3 medium Yukon gold potatoes, chopped
• 1 10-ounce package frozen mixed peas and carrots

Instructions

1. Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.
2. Photograph by Christopher Testani