Mushroom, Turkey and Leek Pot Pie

Recipes

Ingredients: 1 lb. (500 g) boneless, skinless Turkey Breast; 2 tbsp (25 mL) Vegetable Oil, divided; 2 large Leeks, white part only, sliced (2 cups/500 mL); 1 lb (500 g) sliced fresh Mushrooms; 1 tbsp (15 mL) dried Tarragon; 2 tbsp (25 mL) all-purpose Flour; ¾ cup (175 mL) Poultry Stock; ½ tsp (2 mL) Salt; ¼ tsp (1 mL) Pepper; 1 9”/22cm deep dish frozen Pie Shell, thawed

Directions: Cut turkey into 3/4-inch (2 cm) cubes. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Cook turkey until lightly browned but still pink inside, about 3-4 minutes. Spoon into 6 cup (1.5 L) baking dish or deep pie plate. Reduce heat to medium and add remaining oil to same pan. Sauté leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened. Sprinkle in flour and stir to blend. Gradually stir in poultry stock, salt and pepper. Bring to boil and stir until thickened, about 3 minutes. Spoon mixture over turkey. Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry. Bake in 425°F (220°C) oven for 20 to 25 minutes or until bubbly and pastry is brown. Variation: Substitute 3 cups (750 mL) cubed cooked turkey for 1 lb.( 500g ) turkey breast; decrease oil to 1 tbsp (15 mL) and omit browning. Place cooked meat in casserole and continue as directed above.