One of my favorite things about Thanksgiving is enjoying the leftovers – in a variety of forms, for several days.  In fact, I usually make extra food in order to ensure this.  This dish is great because you can throw a variety of vegetables into it and still have a delicious pot pie – use whatever you have left in the refrigerator.  I  made this in individual portions with a puff pastry top because that’s what I had.  If you have extra pie crusts, feel free to use those.

Serves 4

Ingredients

• 2 tablespoons butter
• 1/2 small onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 3 tablespoons flour
• 4 cups stock (turkey or chicken)
• 2 potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1 cup frozen peas, thawed
• 1 prepared puff pastry or pie crust
• egg wash – 1 egg, lightly beaten with 1 teaspoon of water

Directions

Preheat the oven to 350° F.

Melt the butter in a saucepan and cook the chopped onion until tender.  Stir in celery and carrots and cook for 2 minutes.  Stir in flour and cook for an additional 2 minutes.  Add stock and bring to a simmer.  Add potatoes and simmer until tender.  Stir in turkey, parsley and peas.  Pour mixture into baking dish.

Top mixture with puff pastry (or pie crust) and brush with egg wash.  Bake for 20-30 minutes, until crust is golden.  If your puff pastry looks nicely browned and puffed, but collapses when removed from the oven, it hasn’t  been baked long enough – either raise the temperature and/or bake longer.