Ingredients

• 1/4 cup smoked bacon bits or chopped ham
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 pounds leeks (white parts chopped, green parts thinly sliced)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups cooked turkey, torn into chunks
• 1 tablespoon all-purpose flour
• 2 1/2 cups turkey or vegetable stock
• 2 tablespoons sour cream or heavy cream
• 1/2–1 cup leftover stuffing (optional)
• 6 cooked chestnuts, crumbled (optional)
• Fresh sage leaves (optional)
• 1 (8-ounce) sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven: Set the oven to 375°F. Prepare a deep 9x13-inch baking dish (or similar size).

2. Cook the Leek Mixture: In a large skillet or saucepan, cook the bacon or ham over medium heat with the thyme until fragrant (about 3 minutes).

3. Add olive oil and butter, then stir in the leeks. Cook for 3 minutes, coating the leeks in butter. Season with salt and pepper.

4. Cover the skillet with a lid, reduce heat to medium-low, and cook for 25–30 minutes, stirring occasionally, until the leeks are soft.

5. Make the Filling: Stir in the turkey and, if using, leftover stuffing. Sprinkle the flour over the mixture and stir to combine.

6. Pour in the stock and stir well. Add the sour cream or heavy cream. Turn the heat to medium-high and bring the mixture to a gentle boil. Adjust seasoning with more salt and pepper, if needed.

7. Strain the Gravy: Pour the leek and turkey mixture into a strainer over another pot to separate the thick filling from the gravy. Set the gravy aside to reheat later.

8. Assemble the Pie: Transfer the thick filling to your baking dish and spread evenly.

9. On a lightly floured surface, roll out the puff pastry to fit the size of your dish. For a chestnut and sage twist, scatter crumbled chestnuts and torn sage leaves over half the pastry, fold it over, and roll it out again.

10. Lay the pastry over the dish, tucking in the edges. Score the top with a knife and brush with beaten egg.

11. Bake: Place the dish in the oven and bake for 35–40 minutes, or until the pastry is puffed and golden brown.

12. Serve: Reheat the reserved gravy and serve it alongside the pie. Pair with mashed potatoes and seasonal greens for a hearty meal.