Leftover Season: A Fridge Reset
A gentle return to cooking after the holidays
It’s January 7th, and I’m officially a week behind on my regular journaling schedule, but honestly, the break was much needed. I took five full days of doing almost nothing, which felt incredible, even if a tiny part of me still feels guilty when I slow down. That’s something I’ve been working on for years.
That being said, I relaxed far more than planned, and I’m choosing to see that as a sign of growth, giving myself permission to refuel my mind, body, and soul. But now, it’s time to ease back into things. Writer’s block is real, even for an amateur like me, but I did have an entry in mind for right after the holidays: the inevitable “What to do with leftovers” write‑up.
And honestly, it applies to any event. Because all leftovers are worthy of a second act.
So here it is. Maybe it isn’t the New Year’s reflection you expected, but I think we’re all still recovering from the hustle and bustle of the holiday season. A single week of celebration that most of us spend months preparing for.
Consider this a little inspiration, maybe not for today, but for what I like to call leftover season.
I’m only now finally seeing the bottom of my fridge drawers, and in the process I managed to create a couple of recipes that made all those lingering ingredients feel completely refreshed.
The recipe I want to share with you is actually a recycled favorite from my Thanksgiving leftover season, and I couldn’t wait to bring it back this time around: the Turkey Pot Pie. You’re probably thinking, what’s the big whoop? And honestly, I get it. A pot pie is classic. A creamy filling made with whatever you have on hand, tucked under a decadent pastry crust. But speaking for myself, I’ve always found the traditional version a little too heavy. And then there’s the eternal question: is the dough actually cooked through? So I went ahead and modified it
The key to this version comes down to two things: the phyllo pastry and slightly thickening the filling so it doesn’t spill out. I like to make individual portions so everyone gets their own little purse of unctuous goodness. The phyllo gives you that buttery richness without the heaviness of a traditional pie crust, so the whole dish feels lighter while still being deeply satisfying.
Leftover Turkey Phyllo Pot Pies
Ingredients (Serves 4–6)
For the filling
2 tablespoons olive oil or butter
1 onion, diced
2 celery stalks, diced
2 carrots, diced (optional but lovely)
2 cloves garlic, chopped
2 cups leftover cooked turkey, shredded or diced
1 cup leftover vegetables (peas, green beans, roasted veg, whatever you have)
2 tablespoons flour
1 cup turkey or chicken stock
1/2 cup cream or milk
pinch of cayenne
1 teaspoon Dijon mustard (optional, but adds depth)
Salt and pepper, to taste
A few thyme leaves or a pinch of dried thyme
Chopped fresh flat leaf parsley (optional)
For assembly
1 box phyllo pastry, thawed
1/2 cup melted butter or olive oil for brushing
Flaky salt (optional)
Method
1. Make the filling
Heat the olive oil or butter in a pan over medium heat. Add the onion, celery, carrots, and garlic, and cook until everything is soft and fragrant. Stir in the turkey and any leftover vegetables you’re using. Sprinkle the flour over the mixture and stir to coat. Pour in the stock and cream, stirring until the mixture gently thickens. Add the Dijon, thyme, cayenne, salt, and pepper. Let it simmer for 3–4 minutes until glossy and cohesive. Add the chopped parsley. The filling should be thick enough that it doesn’t spill everywhere, but still luscious. Set aside to cool.
2. Prepare the phyllo
Preheat your oven to 375°F. Lay out one sheet of phyllo, brush lightly with melted butter or oil, then layer 2–3 more sheets on top, brushing between each one. You want a stack that’s sturdy enough to hold the filling but still delicate. Cut the layered phyllo into squares large enough to fit into a muffin tin or small ramekins.
3. Assemble the pot pies
Gently press each phyllo square into the muffin tin or ramekin, letting the edges drape naturally. Spoon the filling into each one. Gather the overhanging phyllo and twist or fold it into a little purse on top. Brush the tops with more butter or oil. Sprinkle with flaky salt if you’d like.
4. Bake
Bake for 18–22 minutes, or until the phyllo is deeply golden and crisp. Let cool for a few minutes before serving, the filling will be molten.
May this little pot pie remind you that leftovers aren’t an afterthought, they’re an invitation to get creative and savor the comfort that lingers after the holidays fade. As we ease into this new year, I’m reminding myself that simple comforts count just as much as grand intentions. If this little pot pie finds its way into your kitchen, I hope it brings you the same sense of ease and quiet satisfaction it brought me. A small reminder that the new year is always built from the pieces of the one before it. A quiet blend of what remains from 2025 and what begins in 2026, folded together the way only a good pot pie can.