Wondering what to do with your Thanksgiving leftovers? We have your answer!
Melt butter in a large sauté pan. Add celery, onion and sage, and sauté for approximately 5 minutes. Stir in flour, making sure vegetables are coated, and then slowly whisk in milk and chicken broth. Stir to incorporate well and until it begins to thicken. Remove from heat and stir in the turkey, carrots, Brussels sprouts, mushrooms, salt and pepper.
In a small bowl, whisk egg and set aside.
Preheat oven to 375° F.
Lightly oil or butter a 9×13 baking dish. Roll out the prepared puff pastry into a 9×13 rectangle, using a little flour on a board or clean counter.
Place the turkey mixture into the baking dish and cover with the puff pastry. Brush the puff pastry with the egg. Cut a few slits on top to let air escape and bake 45-50 minutes or until lightly browned. Let sit 10 minutes before serving.
You can use any leftover vegetables in this pie!