Some people who get up at 6:30 in the morning to run post-Thanksgiving-themed marathons.

Then there's the rest of us, staring into our refrigerators on Friday, November 28, thinking, "What am I going to do with all of these leftovers?"

The most common ways to reuse Thanksgiving leftovers are making sandwiches, casseroles, and soups, but today we're going to elevate that concept with individual mini turkey pot pies, made super posh by substituting pie crust for puff pastry.

After a huge meal yesterday, you thought you were going to cut down on calories today? Nope. Save those flights of fancy for your New Year's resolutions. These little pies, while high in protein, rich in vitamins and fiber, are a bit high in fat due to the puff pastry, but you'll only need about a fourth of a sheet, which, at the max, is about 225 calories.

Posh Mini Turkey Pot Pies

• 2 cups cooked turkey breast, shredded
• 2 tbsp butter
• ½ yellow onion
• 1 ½ celery sticks, diced
• 1 ½ carrots, skinned, diced
• 1 cup green peas
• ¼ cup flour
• 1 cup heavy cream
• 1 cup chicken stock
• 1 tsp dried thyme
• 2 tbsp dry sherry
• salt and pepper to taste
• puff pastry thawed to room temperature
• 1 egg, beaten to brush on puff pastry crust

Pre-heat the oven to 400 degrees. Add butter to a saute pan and cook the onions, celery, and carrots until soft. Whisk in flour, then heavy cream. Stir in chicken stock and sherry. Bring to a low heat until the mixture thickens, then add the peas, turkey, thyme, salt, and pepper. Fill each ramekin. Cut the puff pastry sheet to ramekin size, so that the sides hang over slightly. Brush with egg wash and sprinkle with kosher salt. Bake for about 30 minutes until the tops get golden brown.

This recipe serves two, but one pie can be covered with tin foil and frozen. Congratulate all of those people who completed marathons, because this is the only exercise you're going to do today.

Kay Stephens is a home cook with a penchant for recipes and a reporter for Penobscot Bay Pilot. Her dishes are decent enough, but not Instagram-worthy.

Kay Stephens can be reached at news@penbaypilot.com