I don't need a reason to use frozen puff pastry.
When Pepperidge Farm sent me some sheets I knew exactly what I would do with them.
I would make a turkey pot pie the day after Thanksgiving with the leftover vegetables and turkey meat.
It is simple and DELICIOUS! Why do I only make this once a year?
I used the roasted vegetables from the day before and added some frozen pearl onions and frozen peas (they can defrost in the pot).
Add heavy cream and leftover gravy and whisk in some flour & a tablespoon of butter, salt and pepper, and don't forget the leftover turkey diced up.
Simmer for a minute or two then pour into a baking dish.
Roll out defrosted puff pastry sheet into a 12" round and fit over a pie plate or individual serving bowls to cover.
Make some holes in the top to vent & brush with an egg wash.
Bake at 400F for 25 minutes until top is puffed and golden brown.
......and with the rest of the turkey leftovers we had turkey sandwiches on the Ham & Gruyere biscuits with cranberry ginger relish!