Turkey Pie

I'm planning my leftovers already. But I really don't like the sound of Bridget Jones' "curry turkey buffet". Anyway, this recipe uses everything, including gravy, cold peas and stuffing. 

Ingredients:

• cooked turkey, chopped or flaked (about 3 cups)
• 1 leek, diced finely
• 2 stalks celery, diced finely
• dash of olive oil
  
• fresh thyme to taste (or about 1/2 tsp dried)
• leftover gravy, stuffing and green veggies and a good slug of cream... or... 200ml cream, 100ml chicken stock
• flour mixed with butter to thicken (optional)
  
• salt and pepper to taste
• 2-3 sheets shortcrust pastry
  

Instructions:

1. preheat oven to 180°C (360F), sweat leeks, thyme and celery until soft, then add any liquids and stuffing, and reduce if necessary (possibly up to about 10 minutes), and thicken with a flour and butter mix if there is still excess liquid.
   
2. Add turkey and vegetables, then season to taste. Turn off and allow to cool slightly
3. Line a greased or non-stick pie pan with one sheet of pastry, then blind bake for 5 minutes, then add filling, and cover, pinching at edges and pricking steam holes, then cook until golden.

Notes.
I got the inverted star pattern by using two upper sheets of pastry, the top one with cut-outs. This recipe could easily be made with a rotisserie chicken. It would also be possible to use other leftover vegetables, but try and stick with a theme so it doesn't look like leftover pie, e.g. use carrot and pumpkin, but flavour with cinnamon, and raisins.