Spiced Chicken and Roasted Lemon Pie
Roast chicken thighs with olive oil, s+p, slices of whole lemon-with rind intact, a bit of cumin, curry, and chilies. Toss in chopped carrots. Roast until nearly cooked through. Chop or shred chicken into smaller bits and run a knife through the lemon slices. Toss with cooked, roughly chunked potatoes, and basic bechamel. Sear a handful of chopped shiitake in butter and saute until soft, adding a bit of salt. Toss with the rest and add to pie tin. Adjust seasoning. Squeeze a good amount of lemon over and cover with tart dough. Refrigerate to chill crust for about 1/2 an hour. Prick center of crust with tines of a fork for steam releasing and brush with egg wash. Bake until bubbly and golden.