Chicken pot pie

So last night, I made my chicken soup, but I also made, with the same chicken and the same stock, Chicken pot pie. The only thing I changed, was that I didn't put any ginger (as in the soup recipe) in the cooking process of the chicken and stock. Have you ever had chicken pot pie? if not, you are missing out. Our fellow Quebecois make this recipe with heavy cream and eat it with ketchup, but this recipe is obviously parve and absolutely delicious. My husband tried it for the first time last night and loved it! So this is what you'll need:

1 whole kosher chicken

4 carrots (2 cut in large chunks and 2 in small dice)

4 celery stocks (2 cut in large chunks and 2 in small dice)

2 leaks (1 cut in large chunks and 1 in small dice)

2 whole onions (1 cut in large chunks and 1 in small dice)
2-3 garlic cloves

1 bay leaf

1/2 frozen peas ( to be added in the last step)

1/4 tsp turmeric

salt & pepper

4 tbsp of margarine (ideally the butter type kosher margarine)

4 tbsp flour

1 package puff dough or pie crust if you prefer (I made it with both, froze the uncooked pie crust ones).

In a large pot, cover the chicken, half the quantity vegetables and spices with water, bring it all to a boil and cook for at least 45 minutes to an hour till the chicken is cooked through and falling off the bone. Then strain the liquid from the vegetables, keep the chicken and stock (you can discard the vegetables, you will be cooking fresh ones later). Wait till the chicken cools and pull the chicken pieces apart and set them aside. In the same first pot, sauté the other half of the veggies diced into small chunks for a few minutes, till tender then set aside. In a small pot melt the margarine then add in the flour and whisk on medium heat till the mixture changes in color a little, then slowly ladle in the stock and whisk till it becomes a thick creamy sauce then add the chicken, veggies, and peas and let them all cook a little longer on a very low heat. In the meantime, roll out the dough and use half for the bottom crust (you can use a aluminium pie tin) fill with sauce/chicken then cover with second piece of dough, crimp the sides, brush with egg wash and bake at 350 degrees for at least 45 minutes till puffed up and golden brown. You can easily make a second full pie with this amount, or like I made, 4 individual pies as well as the big one.