Directions

• In a Dutch oven or soup kettle, combine the first six ingredients;
• bring to a boil. reduce heat; cover and simmer for 45-55 minutes or
• until chicken is tender. Remove chicken. When cool enough to handle,
• remove meat and skin from the bones; discard skin and bones. Cut the
• meat into chunks; set aside. Strain broth and set aside.
• In a skillet, saute the mushrooms and ham in butter until mushrooms
• are tender. Sprinkle with flour, pepper and nutmeg; stir until
• blended. gradually stir in 1-3/4 cups reserved broth (refrigerate
• any remaining broth for another use). Bring to a boil; cook and stir
• for 2 minutes or until thickened. Stir in peas and reserved chicken.
• Cool.
• Meanwhile, combine the flours, Parmesan cheese and salt in a bowl.
• Cut in butter until crumbly. Stir in egg yolk and lemon juice.
• Gradually add cold water, tossing with a fork until dough forms a
• ball. On a floured surface, roll out dough into a 9-in. square.
• Transfer chicken mixture to an ungreased 9-in. square baking dish.
• Place pastry over filling; trim and flute edges. Cut slits in top.
• Beat egg white and water; brush over pastry. Bake at 375° for
• 35-40 minutes or until bubbly and the crust is golden brown. Let
• stand for 10-15 minutes before cutting. Yield: 6-8 servings.