Turkey Pot Pie

canola or olive oil, for cooking with

1 large onion, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

1 red bell pepper, seeded and chopped

3 big cloves of garlic, crushed

2 cups chopped roasted turkey or chicken

2 Tbsp. flour

1 can chicken broth

salt & pepper to taste

1 cup frozen peas, thawed (or leftover cooked peas or other vegetables)

Leftover mashed potatoes, pie pastry or a sheet of puff pastry, thawed

Heat a drizzle of oil in a large pot set over medium heat. Cook the onion for about 5 minutes, until soft. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cook for another minute.

10 minutes, until thickened. Stir in the peas and cook for another

5-10 minutes. Spoon the mixture into one large baking dish or individual ovenproof ramekins. Top with mashed potatoes or puff pastry, cut into pieces to approximately fit the size of the baking dish(es). If you use pastry, cut a few holes to allow steam to escape. Bake at

350F for 30 minutes (ramekins) or 45 minutes for a larger dish, until golden and bubbly around the edges. Serves