Heat olive oil in a skillet and saute leeks, carrots, mushrooms, green peas and celery until soft.
Add thyme and diced turkey breast. Add butter and then add flour once the butter is melted. Stir for about 4 minutes.
Add stock and milk. Gently simmer for 5 minutes, stirring frequently, until the liquid is thickened.
Season with salt and pepper to taste and set aside.
Cut butter into small cubes and add to flour and salt. Add shortening and knead until it resembles cornmeal. Add chopped herbs, egg, water and mustard. Mix until it forms a ball and then chill for 30 minutes.
Separate into two halves and roll into two discs to fit pie plate.
Line a large deep pie plate with first pastry disc and then add filling. Put second pastry over top, pinch edges and cut vents to allow steam to escape.
Bake for approximately one hour with a cooking sheet under the pie plate to catch any dripping. Continue to cook until the crust is golden brown and the filling begins to bubble.
Nutritional Facts (8 oz/225 g Serving): Calories 510; Protein 21 g; Carbs 35 g; Sodium 570 mg; Fat 32 g
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