Hardware:

1 Big Frying pan for carrots/celery/mushroom
1 small pot for the cream in microwave
1 huge final container to put in oven with final product
1 pot for the broth and mixing of roux

Filling:

4 cups cooked, shredded chicken (rotisserie chicken with no skin)
4 cups carrots cut on a bias 1/8th inch thick
4 cups celery cut on a bias 1/8th inch thick
1 lb. mushrooms quartered and combine 2 types with stems off
White wine for mushrooms
1 T. butter
1 T. vegetable oil

Section 1.0
a) Frying pan on high put butter and vegetable oil (or just oil). Sauté carrots until tender (not too much since 20 minutes 
later in the oven). Remove and place in final bowl 

b) Use same pan with more butter and sauté celery for 2 minutes only. Remove and place with carrots

c) clean pan and add a little oil, sauté mushrooms until dry for around 5 minutes (looses a lot of water, use white wine to 
not stick). Remove and place with carrots/celery. Maybe a little salt/pepper.

Sauce:

5 oz. flour
5 oz. butter (or just vegetable oil)
2 cups chicken stock (16 ounces)
1/2 cup heavy cream or milk
3 T golden sherry (not dry sherry)
1 T kosher salt
1/4 t. white pepper
1/8 t. ground nutmeg

a) small pot to heat milk (on low/med or microwave for 30 seconds)
b) 4 quart pot simmer chicken stock (medium pot)
c) pan, melt butter over med/high heat (bubbling butter nice and hot) then add flour slowly, 5 minutes or so for Roux, remove 
from heat
d) to stock, add roux by tablespoon slowly and whisk, thicken so that it easily coats back of spoon
e) add cream then sherry and keep whisking
f) add salt, pepper and nutmeg
g) keep it liquidy so it spreads better on the layers

Next get topping ready....whatever you use.

Assemble Pot Pie:
+++++30 minutes before heat to 375F+++++

a) combine and stir chicken, carrots, celery, mushrooms with sauce (add in stages)
b) place filling in backing dish and cover with biscuit topping. make holes in middle
c) place on pan on backing sheet (Pyrex maybe) for 20 to 30 minutes -- check in 20.

Need: 1 big pan for veggies, 1 small pan for roux, 1 big pot for mixing roux and stock, bowl for milk, 1 huge bowl to mix veggies & chicken, 1 crock for final product and topping

Sequence:
(1) cut carrots/celery/chicken/mushrooms (on high)

(2) fry up carrots then celery with oil then mushrooms with white wine, salt & pepper as per Section 1.0

(3) put oven on 375 ----same time as (2)

(4) milk on low or in microwave ----same time as (2)

(5) chicken stock on low/medium in big pot ----same time as (2)

(6) make roux 

(7) add all ingredients for sauce (nutmeg, salt, milk, pepper, sherry) in one big pot for mixing and stir up with whisk

(8) mix all veggies/chicken together in huge bowl before placing in final crock

(9) build layers of pie in final crock and put topping on.