Use it to make creamed chicken crepes, turnovers or in puff pastry cups. You cube or shred it and add it to a roux made of equal parts of flour and melted fat. Add in a little chicken stock (from the water in which it was boiled), a little white cooking wine or sherry, mushroom stems and pieces and green peas. Cook until the mixture is creamy. Then fill the crepes, raw puff pastry squares (fold over into a triangle shape, seal the ends with water and bake), or bake the pastry cups, remove the tops, hollow out the insides and fill with the creamed chicken and replace the tops. Then serve with some of the chicken mixture spilling over the crepes, triangles, or cups. YUM!
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