Preheat oven to 400°
In a medium-sized pot, add the rabbit and chicken stock. (us something heavy like a Dutch oven)
Place the lid on the pot and place in the oven for 1 hour to 1 1/4 hour or until the rabbit meat is thender and cooked through. (Be sure to flip the rabbit over halfway through to get the other side.)
while the rabbit is in the oven, make the crust by adding the flour, salt, and pepper to a large bowl.
Add the cubed butter and using a fork or a pastery blender, cut into the flour mixture iuntil the fould is crumly and the crumbs are about the size of a pea.
Sprinkle in 8 Tbs of water, a little at a time and toss with a fork until the dough begins to gather.
Continue to work the water itno the dough intil it forms a ball.
If the dough seems to be a bit dry, add water a tablespoon at a time until the dough forms.
Wrap with plastic wrap and refrigerate until rabbit is done.
Prep the vegetables, making sure they are copeed and rady to go.
Ina medium bowl, scoop out some of the broth and pour over the dired mushrooms to rehydrate.
Remove the rabbit and place on cuttingboard to allow the rabitt to cool.
In a large saute' pan add the olive oil, onion, garlic, leeks, carrots, and parsnips.
Cook until the vegetables start to soften.
Remove from pan and pour vegetables into a large bowl
Add the remaining olive oil into the already used pan and add the mushrooms. (leave the liquid for later.)
Cook mthe mushrooms untils soft.
Add to the vegetables.
Add the thyme, tasting the mixture and add slat and pepper to your taste.
Pick the meat off the colled rabbit, adding it to the bowl of vegetables.
SPray a 2 1/2 quart baking dish with cooking spray
In the same skillet add the butter and flour for the roux.
Cook until the butter has melted and the flour is well combined in it.
Cook for an additional 2 minutes over a medium heat until the flour starts to lightly broewn.
Slowly add the remaining stock from the rabbit pot into the pan, whisking to avoid any lumps
Scoop out the rehydrated mushrooms, and add the mushroom liquid too, taking care not to take out the grit at the bottom of the bowl.
Add the cooking sherry, whisking to blend well. The gravy shoul be the consistency of turkey gravy. If it is too thick, add a little water until it reaches a fairly this consistency.
Pour the gravy into the bowl with the vegetables and the rabbit meat., mixing throughly and pour into the baking dish
Remove the dough from the refrigerator and roll it out, dusting as needed with extra flour.
Cut the dough to fit the top of the pot pie and place on the filling, tucking the edges inside the p[an, all the way around.
Gather the remaining dough and roll out to make any trimmings you desire to decorate your pie.
Place in the oven on a cookie sheet to catch any driippings.
Bake 35 to 40 minuts or until the crust is a golden brown and the filling is bubbly.
Cool for about 10 minutes before serving
