This is a good recipe for already cooked, leftover chicken or turkey

3 carrots, chopped
2 onions, chopped
3Tbs. butter
1/4cup flour
1/4tsp. dried thyme
1/4tsp. dried rosemary
1/4tsp. poultry seasoning
1/2tsp. salt
1/4tsp. pepper
2cups chicken stock
2cups cooked chicken
1 pie shell

Cook carrots and onion in a small amount of water. Preheat over to 400.
Melt butter in a sauce pan. Blend in flour, thyme, salt and pepper. Stir in stock until thickened (like a gravy).
Place vegetables and meat in a 2qt. casserole dish and add sauce. Mix well. Top with pastry; seal edges and cut small slits on top (for steam to release).
Bake 30 minutes until pastry is browned and casserole begins to bubble.

1 3.5-4 lb. chicken cut into 8 pieces
1 yellow onion cut in 1in. wedges
2 small sweet potatoes, peeled and cut in 1in. chunks
2Tbs. olive oil
1tsp. salt
1/4tsp. black pepper
3Tbs. maple syrup
6 springs of fresh thyme

Heat oven to 400F. Rinse chicken and pat dry. Arrange chicken, sweet potatoes and onion in greased 9×13in. baking dish. Drizzle oil over, season with salt and pepper, and toss chicken and potatoes to coat. Drizzle with with maple syrup and top with thyme. Roast, stirring vegetables once, about 1 hour and 15 min., until chicken is cooked through. Let sit 10min. before serving.