1. Line a 9 inch pie dish with one crust. Par bake the crust in the oven for 10 mins at 375 degrees. You can use pie weights to weigh the dough down or dock it with a fork. Once par baked, remove and set aside.

2. Par boil the baby carrots, drain, rinse with cold water and set aside.

3. In a large sauce pan melt butter and use a whisk or wooden spoon to incorporate the flour, stirring constantly until it bubbles. Gradually add in the stock until its the consistency of gravy.

4. Add a half bag of frozen peas and the cooked carrots to the mixture. You can be creative with your veggies! Try adding potato cubes, frozen corn or broccoli florets.

5. Next add the turkey to the stock gravy.

6. Pour into the par baked pie crust. Top with remaining pie crust.

7. Bake at 375 degrees until the crust is golden brown and the filling is bubbly.

Variations:

• If you're cooking for a large group of people, place the turkey filling in a 9x13 pan. Place refrigerator biscuits on the top and bake until the biscuits are golden brown and the filling is bubbly!