I added a sack of frozen mixed veggies to the chicken gravy remnants and turned that into the filling for a pot pie.
I debated whether to add some of the potato leek soup. I decided against it, more for the fact that you can’t really use up your leftovers when the meal you make using them leaves more leftovers than what you started with.
I like the buttered pan biscuit for the crusts. I like it because I’m lazy and this method is easy to do and the results are very much worth it.
I usually make these in a larger hotel pan but I’ve been on a cast iron kick lately so I eyeballed the ratio of ingredients and went with 1 cup of flour, 2 tsp of baking powder, 1 tsp salt, and 1 tsp sugar. Whisk the dry mixture in a bowl and then stir in buttermilk until you get a batter that you need a rubber spatula to scrape out. Melt 2 Tbsp butter in the pan and scrape the batter on top and smooth it out into as even a layer as you can manage. Keep the skillet on the stove over medium high heat until the bottom is set. This pan fits into my toaster oven so I popped it in for a bit to brown the top a little.
You want to be able to get the crust out whole so that you can put all that good filling under it. My filling had cooled so I put the assembled pie back into the oven for a while.