White Bean & Rosemary Chicken Pot Pie

• 3/4 lb boneless (skinless) chicken thighs, cubed
• 3/4 lb chicken tenders, cubed
• 2 cups chicken stock (or broth)
• 2 fresh rosemary sprigs
• 2 tablespoons corn oil
• 1 large white onion, finely chopped
• 2 large carrots, peeled & sliced thin
• 2 small celery ribs, sliced thin
• 2 tablespoons sun-dried tomatoes, minced
• 2 fat garlic cloves, minced
• 1 (15 oz) can white beans
• 1 teaspoon fresh lemon juice
• 3 tablespoons unsalted butter
• 1/2 cup gravy flour (such as Wondra)
• 1 cup whole milk
• 1/2 cup buttermilk
• 1/2 teaspoon poultry seasoning
• 1 cups frozen baby peas
• 2 tablespoons freshly chopped flat-leaf parsley
• savory pie crust dough: (or use your family favorite)
• 1-1/2 cups all purpose flour (plus extra for rolling out dough)
• 1 egg yolk
• 6 tablespoons chilled vegetable shortening
• 6 tablespoons chilled unsalted butter
• 1/2 teaspoon flaked sea salt
• 1/2 teaspoon dried thyme
• 3 tablespoons iced water

1. Place all pie crust ingredients in a food processor (fitted w/ metal blade) and process until just combined.
2. Press dough into a 5 x 7" rectangle and wrap with cling film; refrigerate for 20 minutes.
3. Meanwhile, place chicken, stock and rosemary into a large sauce pan.
4. Bring to a simmer, cover and cook for 8 minutes. Drain (reserving liquid but discarding rosemary sprigs) and transfer chicken to a bowl. Return saucepan to (medium) heat and heat oil.
5. Add onion, carrot and celery; saute 5 minutes, stirring occasionally. Stir in sun-dried tomatoes and garlic; cook 2 minutes more. Remove from heat and stir in white beans, cooked chicken and lemon juice.
6. In a separate (medium) saucepan, melt butter and stir in flour; cook for 30 seconds.
7. Whisk in reserved chicken stock, milk and buttermilk. Bring to a simmer and cook for 2 minutes until mixture thickens. Remove from heat and season with poultry seasoning. Pour over white bean-chicken -vegetable mixture and stir in peas and parsley. Transfer to a 9" x 13" baking dish that has been placed on a heavy baking sheet; set aside.
8. Heat oven to 400 degrees f.
9. Remove pie dough from refrigerator and on a floured board, roll out into a 14" x 11" rectangle.
10. Top baking dish with pie crust, tucking edges into the side of baking dish.
11. Bake for 30 minutes until crust is golden brown and filling is hot & bubbly.

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Taken from www.epicurious.com/recipes/member/views/white-bean-rosemary-chicken-pot-pie-50087754 (may not work)