holiday | main course | turkey

Turkey Pot Pie

Prep Time: 20-40 minutes Cooking Time: 1 hour 2 - 9" Whole Pie servings

Products Included In Recipe


1 Granny’s Sea Salt & Cracked Black Pepper Boneless Turkey Breast, remove skin & dice
1 tbsp (15 ml) olive oil
1 cup (250 ml) leeks, diced (white part only)
1 cup (250 ml) carrots, small dice
1 cup (250 ml) mushrooms, small dice
1 cup (250 ml) green peas
1/2 cup (125 ml) celery, small dice
1 tsp (5 ml) fresh thyme, chopped
1/2 cup (125 ml) butter
1/2 cup (125 ml) flour
1 cup (250 ml) homemade or low-sodium turkey or chicken stock
1 cup (250 ml) milk
1 tsp (5 ml) sea salt
1/4 tsp (1.25 ml) ground black pepper
2 frozen 9” deep dish pie shells


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

Recipe courtesy of Chef Jason Wortzman

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