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Skillet Chicken Potpie
Ingredients
  • 1½ cups low-sodium chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced cremini mushrooms
  • 1 cup chopped onion
  • 6 cloves garlic, minced
  • 1½ cups frozen carrots and peas (7 oz.)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pound shredded cooked chicken (about 3 cups; see Tip)
  • 1 (7 to 8 ounce) prepared pie crust, thawed if frozen
  • 1 egg white, lightly beaten
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