One of our favorite meals using left over chicken is Chicken Pot Pie. As I don't measure anything, the quantities in this receipe are approximate.

Chicken Pot Pie

2 cups left over chicken, chopped
1 cup frozen mixed vegetables
1 can cream of potato soup
1 can cream of chicken soup
salt
pepper
poultry seasoning

1 package refrigerated pie crusts

Mix together all ingredients, except pie crust. Put bottom crust in pie plate, add chicken mixture, place top crust over chicken. Crimp edge and add a vent hole in center of crust. Bake at 400 for approximately 40 - 45 minutes, or until sauce bubbles up through vent hole. (Cover edge with foil if it browns too fast).