The day after a Roast Turkey dinner is a perfect time to make All Meat Turkey Pie, with fresh meat and Turkey Gravy leftovers in the refrigerator. The only effort required goes into making the Pie Crust dough.
Servings: 4
Fresh
1 rolled Pie Crust dough
1 lbs. fresh turkey meat from Roast Turkey
1 to 4 Tbsp. Turkey Stock, if needed, or substitute Chicken Stock
2 to 3 cups Turkey Gravy
Pantry
1 Tbsp. all-purpose flour
Bake crust toppings
Preheat the oven to 350 degrees-F. Roll the pie crust dough to 1/8-inch thickness on a flour-dusted surface. Use a knife or biscuit cutter to cut four crust topping pieces to fit the size of the individual pie dishes to be used, such as large ramekins or small casserole dishes. Place the crust dough on ungreased cookie sheets. Bake for 10 minutes or until golden brown and slightly puffed.
Prepare pie filling
Heat the gravy over medium heat, add additional stock if needed to reach desired thickness. Pull apart the turkey meat into large bite-size pieces. Combine the 2 cups of gravy and turkey meat in a large mixing bowl and stir just enough to coat the meat with the gravy. Do not over-mix or the meat will fall apart.
Assemble pies
Divide the pie filling between four individual ramekins or small casserole dishes. Add additional gravy if needed to fill the dishes.
Serve
Place the baked pie crust on top and serve.
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