Preheat oven to 425°F.

In a large oven-safe skillet, over high heat, add olive oil, onions and salt. Cook until onion start to caramelize.

Add chicken to the pan and saute for 8-minute or until chicken is no longer pink.

In a medium skillet, dry cook mushrooms over medium-high heat. Cook until the mushroom begin to char, about 3-4 minutes.

Add mushrooms to the pan with the chicken and onions. Stir in chicken stock and poultry seasoning.

Top with pie crust, adding a couple of vents to the cough with a knife. Brush with olive oil and bake at 425°F for 20 minutes or until the crust becomes golden brown.