Directions

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a skillet and sauté leeks, carrots, mushrooms, green peas and celery until soft.
3. Add thyme and diced turkey breast.
4. Add butter. Once the butter is melted, add flour. Stir for about 4 minutes.
5. Add stock and milk. Gently simmer for 5 minutes, stirring frequently, until liquid is thickened.
6. Season with salt and pepper to taste and set aside.
7. Divide filling between the two deep dish shells.
8. Place the second pastry disc over top of each pie. Pinch edges and cut vents to allow steam to escape.
9. Bake for approximately one hour until the crust is golden brown and filling begins to bubble.