| 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 |
Recipe courtesy of Chef Jason Wortzman
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