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["Place all pie crust ingredients in a food processor (fitted w/ metal blade) and process until just combined.", "Press dough into a 5 x 7"" rectangle and wrap with cling film; refrigerate for 20 minutes.", "Meanwhile, place chicken, stock and rosemary into a large sauce pan.", "Bring to a simmer, cover and cook for 8 minutes. Drain (reserving liquid but discarding rosemary sprigs) and transfer chicken to a bowl. Return saucepan to (medium) heat and heat oil.", "Add onion, carrot and celery; saute 5 minutes, stirring occasionally. Stir in sun-dried tomatoes and garlic; cook 2 minutes more. Remove from heat and stir in white beans, cooked chicken and lemon juice.", "In a separate (medium) saucepan, melt butter and stir in flour; cook for 30 seconds.", "Whisk in reserved chicken stock, milk and buttermilk. Bring to a simmer and cook for 2 minutes until mixture thickens. Remove from heat and season with poultry seasoning. Pour over white bean-chicken -vegetable mixture and stir in peas and parsley. Transfer to a 9"" x 13"" baking dish that has been placed on a heavy baking sheet; set aside.", "Heat oven to 400 degrees f.", "Remove pie dough from refrigerator and on a floured board, roll out into a 14"" x 11"" rectangle.", "Top baking dish with pie crust, tucking edges into the side of baking dish.", "Bake for 30 minutes until crust is golden brown and filling is hot & bubbly."]
