The countdown to Christmas has begun so to help you perfect your festive menus early we have this fabulous recipe for Leftover Turkey & JAZZ™ Apple Pot Pie that will be a winner with the whole family. Turkey sandwiches can become a bit boring after a few days so this frugal recipe is perfect to help switch things up and keep things JAZZy after Christmas.


For the filling:
4 tbsp unsalted butter
1 and a 1/2 cups small diced yellow onion
3/4 cups small diced carrot
1 cup of small diced JAZZ™ apples
3/4 cup small diced Yukon gold potatoes
2 tsp finely chopped garlic
3/4 cup frozen peas, defrosted
1/4 cup all-purpose flour
2 cups low sodium turkey or chicken stock
2 cups diced leftover turkey
Herb bundle: wrap with butchers twine
1 sprig thyme
2 sprigs sage
1 bay leaf
To season at the end:
25 turns of fresh cracked black pepper
1 tbsp kosher salt
1 tbsp lemon juice
For the egg wash:
1 egg
1 tsp milk
To top:
1 sheet frozen puff pastry, thawed according to directions


Heat a large sauté pan over medium heat. Melt butter and add the diced carrot and onion. Sauté for 2 minutes, stirring frequently.

Add the potato, apples, and peas, sauté for 2 minutes, stirring frequently. Add the chopped garlic and sauté for 30 seconds, stirring to ensure the garlic doesn’t burn.

Sprinkle flour evenly over top of vegetables and then stir to coat the vegetables in the flour. Add 2 cups of turkey or chicken stock and stir to combine. Add herb bundle and let simmer on medium/low heat for 10-15 minutes so that the gravy can thicken.

Remove puff pastry from freezer and let soften according to directions. Remove herb bundle and season with salt, pepper, and lemon juice. Pour mixture into 1 small casserole dish or divide into 4 small bowls/ramekins (oven proof) Allow the filling dishes to cool in the fridge for 20 minutes.

Preheat the oven to 375 degrees.

Meanwhile, make an egg wash by whisking 1 egg + 1 tsp milk until thoroughly combined.

Remove filling dishes from the fridge and brush about 1 inch of the top outside of the dish with egg wash (to make the dough stick to the dish ware). Drape the puff pastry over the top of the casserole dish (cut into smaller portions for small bowls/ramekins) and trim the dough so that the dough hangs over edges about 1 inch. With a paring knife, carefully cut shallow hatch marks across the top of the dough and then brush all with the egg wash.

Place dishes on a baking sheet tray and place in oven. Bake for 30-35 minutes or until puff pastry is golden brown. Remove from oven and let cool about 10 minutes. Brush the tops with melted butter and serve warm!