Finely chop mushrooms – I like to use a food processor, in batches.

Combine mushrooms, olive oil, chicken, vegetables, and seasonings together in a large skillet or pot. Break up ground chicken into small pieces, stir everything together until well mixed.

Add the milk and the broth, stirring once again to fully combine.

Bring this meat mixture to a boil over medium-high heat.

Once boiling, turn the heat down to medium heat and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take.

Once it’s ready, remove from heat and let the filling cool to room temperature.

Measure flours, corn starch, xanthan gum, and salt into the bowl of your food processor, blitz to combine.

Add cream cheese, blitz a few times until mixture resembles gravel.

Add butter, ¼ cup water, and egg. Blitz a few more times - just long enough to start to bring it together as a dough – you may need to use a little more water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball.

Wrap in plastic wrap, chill for 1 hour before use.

Preheat oven to 425 F

Divide pie dough into 2 parts – one slightly bigger than the other.

Roll the bigger section out as the bottom crust, use it to line a deep-dish pie plate / deep baking dish – carefully working it into the corners.

Fill the lined pie pan with cooled filling, spreading it into the corners and mounding it in the center.

Roll out the second part of dough as the top crust, cover the pie filling.

Trim the excess dough and crimp the edges as desired, cut a couple of slits in it for steam vents.

If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.

In a small bowl or mug, whisk the egg together with a little water. Use a pastry brush to coat the entire top of the tourtière with a thin coating of this egg wash.

Bake in the preheated oven for 30-40 minutes until crust is golden brown.

Serve warm or cold.