Make a terrine. Pick up a roasted chicken, duck breast, pate, braunsweiger, salmon - whatever, make a pie crust, line a small loaf pan with the crust, then layer the meats in it. Dice them first, add a touch of broth or consume and add some dried fruit pieces and/or nuts, pickles, shallots, onion, mushrooms, etc in small "lenses" here and there, cover with more pastry and bake it. Search up a recipe someplace and play around with it - terrine is a great way to elevate leftover meat scraps accenting them with little daubs of crap you have laying around the kitchen. I made one for a potluck at work once using diced spam, canned chicken and canned/tubed biscuits - as a joke. Big hit - no one could believe they'd eaten spam. French chefs really elevate the craft, but it is really more of a provincial food that made leftovers more palatable.