Ingredient Substitutions:
🔄 Homemade Pie Crust → store-bought pie crust or puff pastry
🔄 Browned Butter → you can make this without browning the butter! (slightly changes flavor)
🔄 All-purpose flour → gluten-free flour blend
🔄 Olive oil → any kind of oil or melted butter
🔄 White button mushrooms → cremini, portobello, or leave them out
🔄 Celery → onion, fennel, parsnip, or extra carrots
🔄 White wine → chicken broth or apple cider
🔄 Chicken stock → vegetable stock or water with extra salt
🔄 Heavy cream → half-and-half or milk + butter
🔄 Fresh herbs (sage, rosemary, thyme) → 1 tsp each dried herbs
🔄 Garlic powder → onion powder
🔄 Rotisserie chicken → shredded cooked chicken breast/thighs, cooked shredded turkey, or cooked chickpeas for vegetarian version
🔄 Frozen peas/carrots → fresh diced carrots & peas, or frozen mixed vegetables
🔄 Corn → broccoli, omit, or use frozen corn
🔄 Lemon juice → omit
🔄 Egg wash → mayonnaise

To Make Ahead:
Make the pie crust and filling up to a day ahead and refrigerate. When ready to bake, assemble and pop it straight in the oven.

To Freeze:
You can freeze before baking (wrap tightly and bake from frozen, adding 15–20 minutes to the bake time), or freeze leftovers and reheat at 350°F until warmed through.

To Make this Gluten Free:
Use gluten free pie crust and gluten free all purpose flour in the roux.