Heat oven to 400
Line bottom of large pie pan with leftover mashed potatoes
Melt 1/4 c butter in large skillet.
Add: 3/4C chopped celery, 3/4C chopped onions, 3/4C chopped carrots, 3/4C chopped mushrooms. Sautée until soft. Add 3/4C frozen peas.
Stir in 2+ C leftover turkey
Add 2 cups chicken stock
Stir in 1/4 C flour and 1/3 C white wine, 1-2 bullion cubes, salt, pepper and thyme, until thick. Stir in 1 cup cream. Let thicken again, pour into pie dish
Roll out 1 sheet puff pastry dough to 1” bigger than pie dish all around, lay over pie and cut a vent in it.
Cook at to 400 10-20 minutes until brown, then loosely cover (tent) with aluminum foil for the remaining 10-20 minutes. Will be bubbly in the vent when done.