Chicken and Mushroom Pie with Phyllo-Parmesan Crust

Ingredients

• 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms)
• 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
• ¾ cup Riesling or other fruity white wine
• 2 ounces thin prosciutto slices
• 3 garlic cloves
• 9 tablespoons butter
• 1 cup water
• + 11 more ingredients
• • 1 1/2-ounce package dried porcini mushrooms
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons parsley
  • 2 cups low-salt chicken broth
  • 12 sheets fresh phyllo pastry or frozen
  • ½ cup water
  • 3 tablespoons cornstarch
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons grated lemon peel

Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid. Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add...

View full recipe at Epicurious