Preheat oven to 400^◦F.  Cook peas, carrots and celery in chicken broth in pot on stove.  Drain and keep chicken broth.  Spread cubed meat across 13”x9” glass baking dish and spread veggies on top of the meat.  Melt butter/margarine in frying pan on the stove and stir in flour gradually.  Add in salt at this time as well.  Cook butter/margarine mixture until bubbly.  Stir in the chicken broth gradually and cook and stir until mixture thickens.  Continue cooking for 1 min and then stir in sherry and milk/cream.  Pour mixture over contents in the baking dish and put in oven for 20 min.

Tasty optional addition:  Bake (buttermilk) biscuits for half the time (or not at all) and then lay half-baked biscuit on top the Boer Pie before putting in oven.  Biscuits that don’t fit in the baking dish can be fully baked and served with the Boer Pie.

Great use for leftover Thanksgiving turkey or leftover chicken.