Marry Me Chicken Pot Pie

Slice the baby portobello mushrooms

Chop the carrot and onion

Preheat the oven to 425°F

On a lightly floured surface, roll one half of the dough to a 1/8-inch-thick circle

Transfer the pie crust to a lightly greased 9-inch deep-dish pie plate, gently moving it around to fit the plate

Trim the crust so it's even with the pie plate's rim

Chill the crust while making the filling

In a large skillet or Dutch oven, heat the olive oil over medium-high heat

Add the mushrooms, carrots and onions, and cook and stir until they're tender

Add the spinach, sun-dried tomatoes, oregano, thyme, salt and pepper, and stir until everything is blended

Gradually stir in the condensed cream of chicken soup and the 2% milk

Once everything is combined, fold in the shredded chicken and Parmesan

Spoon the filling into the prepared crust

Roll the remaining dough into a 1/8-inch-thick circle

Place the pie dough over the filling, and trim, seal and flute the edge

Cut slits in the top so steam can escape during baking

Whisk together the egg yolk and heavy whipping cream, and brush it over the pie crust

Bake the pie until the crust is golden brown

Let the potpie stand to cool and thicken the filling before cutting it