For the pie dough:

1. Cut butter into small pieces and place back in the fridge.
2. Make ice water, strain, rescale.
3. Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
4. Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
5. Place a dusting of all purpose flour on your table and roll out the dough to about an inch thick and put on parchment on a sheet tray and wrap. Let rest for 30 minutes.
6. Remove from fridge and roll out the dough until its about ¼ inch (2 stacked quarters) thick.
7. Let rest in the fridge while you make your chicken pot pie filling.

For the filling:

1. Dice all vegetables to about the size of the peas.
2. In a skillet or pot heat oil, add onions and carrots and cook until the onions begin to become transparent.
3. Season as you go with salt and pepper so that the ingredients absorb the flavor.
4. Add peas, then garlic. Cook only until the garlic becomes fragrant, 30 seconds to 1 minute.
5. Add the butter and melt.
6. Add the flour and stir until the vegetables are fully covered.
7. Add the chicken broth. Simmer, stirring frequently so it does not burn. Cook for 8-10 minutes.
8. Add chopped parsley and shredded chicken.
9. Pour into casserole dish and top with pie dough. Recipe is above, but Pillsbury pie dough works perfectly. Brush with egg wash, slit the top with a plus sign in the center and bake until crust is golden brown.
10. Let cool for 15 minutes before serving.