Chicken and Mushroom Pie with Phyllo Parmesan Crust

Ingredients

• 1 1/2-ounce package dried porcini mushrooms
• 1 cup hot water
• 9 tablespoons butter, divided
• 1 pound assorted fresh mushrooms (such as crimini, stemmed shiitake, and button mushrooms), sliced
• 3 garlic cloves, minced
• 2 cups low-salt chicken broth
• 3 /4 cup Riesling or other fruity white wine
• 2 ounces thin prosciutto slices, cut into thin strips
• 2 teaspoons grated lemon peel
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 /2 teaspoon ground black pepper
• 3 tablespoons cornstarch mixed with 1/2 cup water
• 12 sheets fresh phyllo pastry or frozen, thawed
• 2 pounds skinless boneless chicken thighs, excess fat removed, thighs quartered
• 2 tablespoons chopped fresh Italian parsley
• 1 /2 cup finely grated Parmesan cheese

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