To make creamy leftover turkey pot pies, you'll need leftover turkey and vegetables, and a few kitchen staples.
Cook the leeks in butter until they become tender, then combine the flour and cook briefly for a couple of minutes.
Gradually add small amounts of chicken stock and milk while whisking to combine with the flour mixture.
Bring the turkey pot pie sauce to a boil while stirring constantly until it thickens to a consistency of thick cream.
Remove the sauce from the heat and mix in the turkey, vegetables, and any additional seasonings you like.
Put your creamy leftover turkey pot pies filling into small baking dishes or ramekins.
Cover the top of the dish/es with puff pastry. Brush the pastry all over with egg wash.
Cut a few slits in the top of the turkey pot pies to allow steam to escape. Cook until pastry is puffed and golden brown, about 30 minutes.
Serve individual Creamy Turkey Pot pies in their baking dishes.