Turkey Pot Pie

Left over turkey and gravy and one sheet of puff pastry left in the freezer. Tonight's dinner idea will be Turkey Pot Pie. Have plenty of carrots, celery and onion. All I need is some petite baby peas and I am good to go.

• Turkey - cut into pieces
• Gravy
• 2 carrots - sliced
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 cup potatoes - diced
• 1 cup frozen baby peas
• salt and pepper to taste
• 1 egg (for egg washing pastry)

1. Preheat the oven to 425°
2. Saute the onions and celery in the butter over medium heat until they begin to soften. Add in the gravy and if your gravy is thick add a touch of water to reconstitute.
3. In a separate pot cook the carrots and potatoes el dente. Add these to the gravy along with the frozen peas.
4. Let the mixture cool while you are rolling out the pastry dough (if need be) to cover the top of the casserole.
5. Put the mixture in the casserole dish and top with the pastry.
6. Whisk an egg in a small bowl and brush the pastry with a pastry brush.
7. When the oven comes up to temperature put the casserole dish in. Turn the heat down to 400° and bake until the crust is puffy and golden brown. It will take 20-25 minutes.
8. Let the pot pie rest for a few minutes, then break into it and serve.