I would make a chicken 'pie'  not wih pastry but with a potato topping.
Do you still have the roasting juices ?
When I make this sot of chicken oie its often with the left overs from the roast chicken that we have for lunch and its a family favorite.

I dice  a couple of onions , one would probably do but as my famiily like onions I usually use 2 , I gently saute these in a saucepan with some butter , more butter than you would normally use as this is the base for the sauce , once the onions are starting to caramalised I add flour and aprox half and half of milk and chicken stock (or left over gravy ) to make the sauce  like a white/bachamel sauce but with a bit of extra's in . Season the sauce.
I take the chicken off the bone , chop it roughly and add it to the sauce.
into this sauce  I add lightly cooked chopped vegetables ( but the veg are optional )
Into an oven proof dish I add some frozen peas .
I tip the sauce with the chicken in over the peas and top all this with mashed potato or mashd potato with pasrnip mashed in.

I the bake in the oven till brown and serve with mre veg if you like , or just crusty bread to  mop the sauce off the plate.
Its a family favorite on a cold winters day,

Mummza - yes, I do have the roasting juices. Professor Oliver has taught me well! Interestingly, I cooked it in a ceramic dish rather than a metal pan, just cos that was what came to hand, and the juices turned out better than usual - no burning. I was able to get all the gnarly bits off with just a little boiling water.

Your pie sounds delicious, definitely a contender!

Ashen - also a cool idea! I love to make tortillas and I'm fond of quesadillas.

This is going to take some hard thinking!

Vietnamese rice wraps or skewer some chunks and make satay sauce.

eta:  Your little black dress is wrinkled once it goes into the fridge, time to change into another frock and put on matching jewelry.

Last edited by MsPablo (Sat 24 Nov 12 1:53pm)

The little black dress was wrinkled, but I peeled it and stuck the skin in the stock pot so that's OK.

I think the metaphor is falling down now.

You know, there really is a lot of chicken on a chicken. So I've made up a pie for tomorrow, using mummza's method for the sauce but topping it with pastry because I had some in the freezer and I want to use the potatoes for wedges tonight. And it's a top-crust pie, which is the same as a pot pie, isn't it? Only one big one, not several little ones.

And for tonight, I'm going to make chicken dippers and have them with tortillas and lettuce and various dips. And wedges. I'm having a go at marinading the cooked chicken in yoghurt to stop it being dry - can't find any recipe where anyone does this with cooked chicken, so it might be a soggy disaster. I'll let you know. I'm doing the dippers in the oven, so I'm going to mix grated parmesan with the breadcrumbs to add some crunch. Also thinking of putting some parmesan on the wedges for extra crunch. I'll let you know how all this turns out.

Thanks for your ideas, everyone!

Sounds great!  Pot pie usually has a top and bottom crust, but it can have only a top crust, I believe.

A nice chicken salad made with yogurt and sour cream or just one of the two would be quite nice served cold over your Mexican ingredients, maybe add a little cumin, and chili powder to the yogurt.  I had a fusion salad that had jicama (crisp root vegetable with a very mild flavor) mango and chicken in a sour cream sauce over crisp lettuces - delicious.