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| Servings | cook method | prep | cook | ready |
| 6 | Bake | Less than 30 minutes | 35 minutes | Less than 1 hour |
9" x 2 Tenderflake Deep dish pie shells
2 cups 250 ml Frozen peas
1 cup 250 mlCarrots, sliced
1 cup 250 ml Leeks, sliced (white part only)
1 cup 250 ml Mushrooms, sliced
1 1/4 cup 300 ml Chicken stock
1/4 cup 50 ml Butter or margarine
1/3 cup 75 ml Flour
3/4 cup 175 ml Milk
1/4 cup 50 ml Dry white wine (optional)
2 cups 500 ml BUTTERBALL turkey leftovers, cubed
1 tsp 5 ml Dried tarragon
1/4 tsp 5 ml Salt
1/4 tsp 5 ml Pepper
Prepare Tenderflake pie shells according to package directions for a double crust pie.
Simmer vegetables in boiling stock for 5 minutes. Drain, reserving vegetables and stock.
In same saucepan, melt butter. Stir in flour; cook, stirring 1 minute. Whisk in stock, milk and wine. Bring to boil, stirring constantly. Reduce heat; simmer, stirring, 2 minutes.
Stir in BUTTERBALL turkey, vegetables, tarragon, salt and pepper. Let cool.
Place 1 pie shell on baking sheet; spoon in turkey mixture. Cover with second pie shell; seal and flute edge. Cut steam vents on top. Bake at 425 F (220C) for 10 minues. Reduce heat to 350F (180C) and continue baking 35 minutes until golden.
TIP For golden glazed pie crust, brush with lightly beaten egg before baking
