Chicken Potpie With Cheddar Crust

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon fine salt
• Freshly ground pepper
• 1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
• 1 stick cold unsalted butter, cut into 1/2-inch pieces
• 6 tablespoons cold vegetable shortening
• 1 3 1/2-to-4-pound roasted or rotisserie chicken
• 3 cups low-sodium chicken broth
• 5 tablespoons unsalted butter
• 1 onion, chopped
• 5 teaspoons chopped fresh thyme
• 6 stalks celery, chopped
• 6 carrots, chopped
• Kosher salt
• 1/2 pound shiitake mushrooms, stems removed, 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 for brushing
• 1/2 cup chopped fresh parsley
• Freshly ground pepper

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