Holiday Leftover Turkey Pot Pie

1. 1

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

2. 2

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

3. 3

   Add peas and red pepper and simmer for 2 minutes.

4. 4

   Drain, reserving liquid, then discard the bay leaf.

5. 5

   Set the vegetable mixture aside.

6. 6

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

7. 7

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

8. 8

   Stir in mustard.

9. 9

   Gradually whisk in reserved liquid until smooth.

10. 10

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

11. 11

    Add reserved vegetable/ham mixture and turkey.

12. 12

    Season with salt & pepper to taste.

13. 13

    Pour into 12 cup casserole.

14. 14

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

15. 15

    Arrange on top of casserole and brush with milk.

16. 16

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

17. 17

    What my mother-in law usually does:

18. 18

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

19. 19

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

20. 20

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

No additional tips available.