Chicken Pot Pie (easy)

1 box puff pastry, thawed
1 large egg, beaten with 1 teaspoon water
1 medium onion, diced into 1/2-inch cubes
3 tablespoons vegetable oil
1/3 cup flour
2 pounds chicken meat, cut into 3/4-inch cubes
2 medium turnips, peeled and diced into 3/4-inch cubes
1 large potato, peeled and diced into 3/4-inch cubes
1 large carrot, peeled and diced into 1/2-inch pieces
2 tablespoons chicken base (paste)
1/2 teaspoon white pepper
1 cup whipping cream
2 cups sugar snap peas, cut in half, or 1 cup regular peas

Preheat oven to 400 degrees.
Unroll both pieces of thawed puff pastry and cut out shape of football using outline of oval casserole, taking care to add about 1/4-inch extra all around as the pastry will shrink slightly during cooking. Place cut pastry on a cookie sheet and brush with egg wash. Cut 1/4-inch strips to outline the edges of "football" and add another strip crosswise from one tip to other tip of "football."
Cut eight 1-inch strips to make four "Xs" on middle strip to resemble stitching. Cover all strips with egg wash. Bake in preheated oven 10 to 12 minutes or until golden brown and risen. (To make small "footballs," cut out two 3-inch oval shapes from second piece of pastry and repeat designs on large football on smaller scale.) Remove from oven and let cool

Preheat oven to 325 degrees.
In large pot, sauté onion in oil over medium-high heat about 1 minute. Add flour and make into roux, stirring constantly for about 1 minute. Add chicken and sauté about 3 minutes, then add turnips, potato and carrot. Season with chicken base and white pepper. Add cream and stir well. Turn off heat and add peas. Place filling in oval casserole and cover.
Bake in preheated oven 20 to 25 minutes or until potatoes are softened. Top off with "football lid" and serve warm. Offer smaller "football" puff pastry lids on the side.
Makes 10 servings.