So, you roasted a chicken.
You made some vegetables to go along.
You made a gravy.
You didn't eat all of it...
POT PIE!!!
Now, just in case you haven't roasted a chicken yet... I love the Bittman Method:
http://www.thisoldchef.com/blog.html/easiest_roast_chicken_and_its_aftermath/
And, just in case you're looking for mouthwatering meals anchored by that fabulous roast chicken, consider these soul-warming feasts:
http://www.thisoldchef.com/blog.html/comfort_food_high_roast_chicken_with_gravy_dressing_and_ovenroasted_potatoes/
OK, so now that you're ready with a platter of some of the best roast chicken you've ever had...
Dice and/or shred the remaining chicken.
Add all of the remaining veg, whatever it is. If you don't have enough, toss in some frozen peas. Add the remaining gravy.
If you don't have enough gravy, reward yourself by making some...
... Béchamel... which is equal parts butter and flour cooked for about 3 minutes on low, to which I add milk. Choose just how thick you want the sauce, but 3T each butter and flour to 1½ C of milk is a good place to start. Or...
Make some velouté... which is really just a béchamel using stock instead of milk or cream.
Taste. If needed, add salt, pepper, herbs... Up to you.
Put this mixture in an oven-proof skillet or a Pyrex-type dish, and top with whatever-sized dollops of biscuit dough you like...
(http://thisoldchef.com/blog.html/everything_you_need_to_know_about_biscuits)
Bake in a preheated 450 oven for about 10 minutes, or until the biscuits are done...
Eat. Remember your childhood. Smile.
For crisp and comforting in a completely different way, here's my take on a more traditional chicken pot pie:
http://www.thisoldchef.com/blog.html/chicken_pot_pie_yes_really/