Everyone loves this traditional dish and with leftovers, it’s easier than you think. Build it in a traditional pastry crust, put it in a casserole dish and top it with leftover stuffing, or make a biscuit-topped pot pie. This is comfort food at its best.

For this casserole recipe, you will need leftover chicken or turkey meat, leftover or frozen mixed vegetables, and gravy. You will also need pie pastry, stuffing, or biscuit dough (refrigerated or homemade).

1. If you are making a pastry pot pie, line a baking dish or deep-dish pie pan with unbaked pastry. You will need additional pastry dough to cover the top of the casserole.

2. Cut chicken or turkey meat into chunks. Mix the chicken or turkey, vegetables, and gravy in a bowl. Pour the mixture into the baking dish or pie shell.

3. If you are making a pastry pot pie, cover the dish with pie pastry as you would for a double-crust fruit pie. Crimp the edges together with the tines of a fork. Put slits in the top crust to allow for steam to escape. Bake at 400 degrees for 20 minutes or until the crust begins to brown.

4. If you are making a stuffing topped pot pie, cover the top of the pie with stuffing. Bake at 375 degrees for 30 minutes or until bubbly.

5. If you are making a biscuit-topped pie, roll the dough out to 1/2-inch thick. With a cookie cutter, bottle lid, or glass, cut out 1 1/2 to 2-inch circles. Place them on top of the casserole with the edges butted together. Bake at 400 degrees for 20 minutes or until the biscuits are golden.

Note: If you use boneless chicken breast meat, this is a healthy, low fat recipe.