Freezable Thanksgiving pot pie

Combine shredded leftover turkey breast, roast potatoes chopped into bite-sized pieces and assorted leftover vegetables in a large bowl.

Thin about three cups of gravy with about half a cup of chicken stock, add the solids and mix to combine.

Defrost store-bought puff pastry, lightly flour and roll out to about one and a half times its original size with no creases or folds.

Cut rounds about half an inch wider than the diameter of the container they will top.

Fill ramekins to about half an inch shy of full to allow for bubbling over.

Top with the pastry rounds and pat down around the edges to seal; larger dishes get two layers of puff pastry.

To freeze, wrap twice in plastic wrap and once in foil; keeps up to six months.

To bake, brush with one beaten egg for a glossy sheen, sprinkle liberally with flaky sea salt and cut a few vents with a paring knife.

Bake at 375F for anywhere from 40 minutes to one hour, longer if frozen, until golden brown and bubbling over the edges.