Freezable Thanksgiving pot pie

In a large bowl combine shredded leftover turkey breast, roast potatoes chopped bite-sized and assorted vegetables.

Thin about three cups of gravy with about half a cup of chicken stock and mix in the solids for the filling.

Defrost the puff pastry, lightly flour and roll until about one and a half times its size with no creases; cut rounds about half an inch wider than the container.

Fill ramekins to about half an inch shy of full, top with pastry rounds (two layers for the big ones) and pat down the edges to seal.

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

Brush with one beaten egg, sprinkle liberally with flaky sea salt and cut a few vents with a paring knife.

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