Ingredients

¾ lb boneless (skinless) chicken thighs, cubed

¾ 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

½ cup gravy flour (such as Wondra)

1 cup whole milk

½ cup buttermilk

½ 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

½ teaspoon flaked sea salt

½ teaspoon dried thyme

3 tablespoons iced water

Preparation

Place all pie crust ingredients in a food processor (fitted w/ metal blade) and process until just combined. Press dough into a 5 x 7" rectangle and wrap with cling film; refrigerate for 20 minutes. Meanwhile, place chicken, stock and rosemary into a large sauce pan. 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. Add onion, carrot and celery; sauté 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. In a separate (medium) saucepan, melt butter and stir in flour; cook for 30 seconds. 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. Heat oven to 400 degrees f. Remove pie dough from refrigerator and on a floured board, roll out into a 14" x 11" rectangle. Top baking dish with pie crust, tucking edges into the side of baking dish. Bake for 30 minutes until crust is golden brown and filling is hot & bubbly.