Leftover Turkey Pot Pie
A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.
well washed and sliced
or chicken stock, preferably home-made
Heat the oil in a Dutch over over medium heat.
Add the onion, leeks, celery and carrot. Cook stirring occasionally until softened for about 5 minutes or so.
Add the mushrooms and garlic; cook stirring once in a while until mushrooms start releasing their juices, about 7 minutes.
Add flour, salt, thyme, pepper and savory and cook stirring for one minute.
Increase heat to high and slowly pour in the stock while stirring and scrape up and browned bits of flavor from the bottom of the pot.
Bring to the boil and reduce heat.
Simmer for about 10 minutes.
Stir in the roughly chopped turkey meat and peas. Remove from heat.
Carefully pour into an 1½ to 2 quart (liter) casserole.
On a lightly floured surface roll out the flaky pastry dough to fit the top of the casserole dish.
Place on top of the casserole and press down on the edges then trim to leave ¾ inch of overhang.
Flute the edges of the pastry as desired.
Brush the top with water and cut 3 steam vents into the top of the pastry.
Bake in a preheated 400 degree F oven for 15 minutes. Reduce heat to 350℉ (180℃) F and bake until the pastry is golden and the filling is bubbly, about 20 minutes.