Louise's Cheddar Chicken Pot Pie | Cooking Professionally

Ingredients

• ***For the crust:***
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon fine salt
• black pepper, to taste
• 1 1/2 cups sharp cheddar cheese, grated
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 6 tablespoons vegetable shortening, cold
• 1/2 cup ice water
• ***For the filling:***
• 1 (3.5-4-pound) roasted or rotisserie chicken, deboned and shredded, bones reserved
• 3 cups low-sodium chicken broth
• 5 tablespoons unsalted butter
• 1 onion, chopped
• 5 teaspoons fresh thyme, chopped
• 6 stalks celery, chopped
• 6 carrots, chopped
• kosher salt, to taste
• 1/2 pound shiitake mushrooms, stems removed and caps sliced
• 1/2 pound cremini mushrooms, sliced
• 7 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2/3 cup heavy cream, plus more, to taste, divided
• 1/2 cup fresh parsley, chopped