Rob Feenie's Chicken Pot Pie

Ingredients
- 1/4 cup vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced parsnips
- 1/2 cup diced leeks (white parts only)
- 3 cups chicken stock
- 1 poached chicken, meat shredded
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp softened butter
- 2 tbsp flour
- 1/2 cup whipping cream
- 1/2 cup frozen green peas
- pie dough

Directions
1. Heat medium stockpot on medium-high. Add vegetable oil. When hot saute onions until transparent. Stir in carrots, celery, parsnips and leeks, cook for 3 minutes. Add chicken stock and cook for 10 minutes.
2. Add chicken meat, salt and pepper.
3. In small bowl, combine flour and butter. Add to pot. Whisk constantly until free of lumps. Add whipping cream then set heat to medium-low. Simmer for 2-3 minutes until gravy is thickened. Stir in peas.
4. Pour into 6-8 cup casserole dish or , 6 1 cup bowls. Preheat oven to 425F. Roll out pastry 1/8 inch thick. Cut 6 rounds, 1 inch larger than diameter of bowls. Place on top of bowls. Press firmly on edge. Brush top of pastry with egg wash. Cut vents on top of pie. Bake for 15 minutes.