*If you decide to use leftover cooked turkey or chicken, you'll need 2 to 2 1/4 pounds of boneless, skinless meat, which is between 6 and 7 cups of meat.
Place the chicken (or chicken parts), onion, carrots, parsley, thyme and salt in a deep stock pot. Add the water; it should almost cover the chicken (if it doesn't, add more). Bring the water to a boil, reduce the heat to low, and cover. Simmer the chicke
Remove the chicken and vegetables, discarding the vegetables and spreading the chicken on a platter to cool. Boil the stock till it's reduced to 2 1/2 cups; this will take about 45 minutes. If after 45 minutes there's more than 2 1/2 cups of stock remaini
Skim the fat off the top of the stock, reserving 4 tablespoons and discarding the rest. Place the 4 tablespoons of fat in a saucepan with 2 tablespoons of butter, and heat over medium heat till butter is melted. Add 6 tablespoons of flour, and stir to com
While the sauce is simmering, remove the skin and bones from the chicken, and tear it into 1-inch pieces. When the sauce is ready, stir in the chicken and 1/4 teaspoon salt. Add ground black pepper and additional salt to taste.
Spoon the chicken into an 8 x 12-inch (or similar size) casserole dish; the dish should hold 2 to 3 quarts, and should be wide rather than deep, in order for the biscuits to fit on top
In a mixing bowl, combine the flour, sugar, baking powder and salt. Using a pastry blender, your fingers, or an electric mixer, cut in the shortening till the mixture is crumbly. Whisk together the egg and milk, and stir into the dry ingredients, mixing j
Preheat the oven to 450°F. Using a spoon or cookie (or ice cream) scoop, drop the batter in golf ball-sized rounds onto the chicken, spacing them evenly and leaving a bit of room in between for expansion. Place the chicken and biscuits in the oven, and ba