To kill a mockingbird

We'll need two cups chicken broth, 4 tablespoons of butter, 1/2 cup all purpose flour, 1-1/2 cup whole milk, 2 tablespoons sherry, 1/2 teaspoon nutmeg, lemon juice and white pepper.

Cube (or shred) previously cooked birds (1-1/2 whole breasts [3 breast halves] work well) into bite size pieces and place on side.

Melt butter in sauce pan or saucier over low heat. Pour flour in and whisk.

After one minute, remove from heat and add 2 cups chicken broth.

Whisk until smooth.

Add milk and whisk over medium heat until simmering. Remove from heat and scrape the sides of the saucepan with a heat-proof spatula. Whisk vigorously to break and chunks and return to medium heat for one more minute.

Turn off heat and mix in meat & sherry until evenly distributed. Add lemon juice, nutmeg, salt and white pepper to taste.

Now that we have creamed meat, prepare the ingredients for the next phase: 2 tablespoons butter, 1 chopped medium onion, 1-1/2 cup chopped carrots, 1/4 cup chopped celery, 3/4 cup peas, 3 Tbs. minced fresh parsley. Peas and carrots can be be the frozen kind. Thaw in water and drain.

Melt butter in nonstick skillet over medium heat.

When butter is foaming, add onions, celery, and carrots and cook until tender, about five minutes.

Stir vegetables (including parley and peas) into creamed meat and pour mixture into a 9x13-in. baking pan.

Now top with either pie crust or biscuit dough. I usually use biscuit dough because I like the fluffy texture.

After making biscuit dough, cut and layout all the biscuit pieces to cover the pot pie.

Using a pastry brush, brush beaten egg over the surface of the pot pie crust to give it a brown color after baking.

After baking for 25 to 35 minutes at 400°F, the crust should be golden brown and the  mixture should be bubbling. Your dish is now complete and ready to serve.