INGREDIENTS:

Crust:

• 2 cups all-purpose flour, more for rolling out
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup chilled unsalted butter, cut into 8 pieces
• ¼ cup cream cheese, cut into pieces
• 1 egg, beaten
• ¼ cup ice water, or more if needed

Filling:

• 2 tablespoons unsalted butter, plus more for greasing baking dish
• 1 yellow onion, finely diced
• 1 ½ teaspoons salt, divided
• 10 ounces white mushrooms, quartered
• 3 ½ ounces shitake mushrooms, stemmed and thinly sliced
• 2 teaspoons chopped fresh rosemary
• ½ teaspoon freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/3 cup dry white wine
• 3 cups low-sodium chicken broth
• 8 oil-packed sun dried tomatoes,, drained and chopped
• 1 tablespoon cider vinegar
• 2 teaspoons cornstarch
• 3 cups diced roast chicken (skin removed) and any juices
• 1 ½ cups frozen peas, thawed
• ¼ cup freshly grated Parmesan cheese

• 1 egg, beaten

DIRECTIONS:

1. Make the crust: Pulse flour, salt, and baking powder together in a food processor. Add butter and cream cheese and pulse until mixture forms coarse crumbs about the size of peas. In a small bowl, mix egg and ice water, then add to processor and pulse until mixture forms coarse clumps – add 1 to 2 more tablespoons water if needed. Turn dough out onto a large piece of plastic wrap and form into an 8-inch disk. Wrap and refrigerate for at least a half hour and up to 2 days.

2. Preheat oven 375°. Grease a 9-x-13 inch baking dish. Melt butter in a large Dutch oven or pot over medium heat. Add onion, sprinkle with 1 teaspoon of the salt, and cook, stirring occasionally, until onion softens and becomes translucent, about 8 minutes. Raise heat to high add mushrooms and rosemary, sprinkle with remaining ½ teaspoon salt and black pepper, and cook, stirring occasionally, until onion softens and becomes translucent, about 8 minutes. Raise heat to high, add mushrooms and rosemary, sprinkle with remaining ½ teaspoon salt and black pepper, and cook, stirring until mushrooms start to softened, about 3 minutes. Stir in flour and cook, stirring often, for 1 more minute. Add white wine and cook until it almost completely reduces, about 2 minutes. Stir in chicken broth, sun-dried tomatoes, and vinegar and bring to a boil. Mix cornstarch with 2 tablespoons water and stir in chicken broth, sun-dried tomatoes, and vinegar and bring to a boil. Mix cornstarch with 2 tablespoons water and stir into broth to thicken. Reduce to a simmer, stir in chicken, peas, and Parmesan cheese, and cook until heated through, about 5 minutes. Transfer to greased baking dish and let cool at room temperature for 15 minutes.

3. Meanwhile, using a rolling pin, roll pie crust out on a lightly floured work surface so it’s just slightly larger than the baking dish. Make a little hole in center for a vent. Using the rolling pin, lift dough up and set it over baking dish. Use thumb and forefinger to crimp dough along edges. Brush dough with egg and set baking dish on a large rimmed baking sheet to catch any juices.

4. Bake uncovered until crust browns all over and filing bubbles around the sides, about 45 minutes. Let cool for a couple of minutes and serve.

SERVES 6 TO 8