Holiday Leftover Turkey Pot Pie

In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory.

Bring to a boil then reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender crisp.

Add peas and red pepper and simmer for 2 minutes.

Drain, reserving liquid, then discard the bay leaf.

Set the vegetable mixture aside.

Melt butter over medium heat and cook onion for 3 minutes until softened.

Sprinkle with flour and cook stirring for 3 to 4 minutes until lightly golden.

Stir in mustard.

Gradually whisk in reserved liquid until smooth.

Increase heat to medium and cook, whisking constantly, until thickened and boiling.

Add reserved vegetable/ham mixture and turkey.

Season with salt & pepper to taste.

Pour into 12 cup casserole.

Roll out pastry 1/4 inch thick on floured surface and cut into desired shapes.

Arrange on top of casserole and brush with milk.

Bake on a baking sheet at 400F (200C) for 30 to 35 minutes until pastry is golden brown and filling is bubbly.

What my mother-in law usually does:

I do variations on this without the ham but it is best with both.

I think I usually saute the red pepper with the onions instead of adding them with the peas.

Sometimes I heat it without anything on top or you could use tea biscuits.