Directions

1. Cut turkey into 3/4-inch (2 cm) cubes.
2. In large non-stick saucepan or deep skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
3. Cook turkey until lightly browned but still pink inside, about 3-4 minutes.
4. Spoon into 6 cup (1.5 L) baking dish or deep pie plate. Reduce heat to medium and add remaining oil to same pan.
5. Sauté leeks, mushroom and tarragon for 2-3 minutes; cover and cook about 3 minutes or until vegetables are softened.
6. Sprinkle in flour and stir to blend.
7. Gradually stir in poultry stock, salt and pepper.
8. Bring to boil and stir until thickened, about 3 minutes.
9. Spoon mixture over turkey.
10. Invert thawed pie shell over casserole pressing pastry edge to baking dish and crimp or flute the edges. Cut 3-4 slits in pastry.
11. 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.