| 2 cups | 500 ml | Granny's Leftover Turkey or Granny's Boneless, Skinless Turkey Breast, roasted |
| 1 tbsp | 15 ml | olive oil |
| 1 cup | 250 ml | leeks, diced (white part only) |
| 1 cup | 250 ml | carrots, diced |
| 1 1/2 cups | 375 ml | mushrooms, diced |
| 1 cup | 250 ml | green peas |
| 1/2 cup | 125 ml | celery, diced |
| 1 tsp | 5 ml | fresh thyme, chopped |
| 1/2 cup | 125 ml | flour |
| 1/2 cup | 125 ml | butter |
| 3/4 cup | 175 ml | homemade or low-sodium turkey or chicken stock |
| 1 cup | 250 ml | whole milk |
| 1 tsp | 5 ml | sea salt |
| 1/4 tsp | 1.25 ml | ground pepper |
| 3/4 cups | 175 ml | butter, chilled |
| 3 cups | 750 ml | flour |
| 1/2 tsp | 2.5 ml | sea salt |
| 4 tbsp | 60 ml | vegetable shortening |
| 2 tbsp | 30 ml | mixed fresh herbs (chives, thyme, oregano, etc), chopped |
| 1 | egg, beaten |
| 1/2 cup | 125 ml | cold water |
| 1/2 tsp | 2.5 ml | Dijon mustard |
Cooking Tip: The dijon pie crust recipe is definitely worth the extra effort to make from scratch; it's quite forgiving of beginners as it manages to always come out flakey. This recipe can easily be replaced with a store-bought pie shell as well.
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