1 lg. chicken, cooked
2 c. chicken stock
2 tbsp. flour
1 lb. mushrooms, cleaned
2 tbsp. butter, melted
Salt and pepper
1 pan corn bread

Remove the skin and bones from the cooked chicken. Cut meat into small pieces.

Make a sauce, using 2 cups chicken stock and thicken it with the flour. Saute the mushrooms in the butter. Add chicken and mushrooms to the sauce. Cut corn bread into 4 inch squares and split. Cover lower halves with some of the chicken mixture. Lay on these the top crusts; cover with more of the chicken mixture.

NOTE: Leftover chicken and gravy may also be used in this manner.