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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.
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Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends