2 cups cooked, shredded turkey
3 cups gf chicken stock
2-1/2 Tablespoons unsalted butter, at room temperature
1/4 pound small white mushrooms, quartered
1 medium leek, white and tender green, thinly sliced
2 scallions, chopped
1 medium carrot, halved lengthwise, then cut into 1/2" thick pieces
1/2 pound red potatoes, peeled and cut into 1" cubes
3 Tablespoons gf flour
2 Tablespoons fresh Italian parsley, chopped
1/2 Tablespoon fresh thyme, chopped
Salt & freshly ground black pepper
1 teaspoon fresh lemon juice

Perfect Pie crust (we used The Gluten-Free Pantry’s Perfect Pie Crust Mix)