You will need:
Leftover turkey (you will need one cup of diced meat for each pie (I make these in two's, so that would be two cups for each pair)
Turkey gravy (1/2 to one cup per pie or one to two cups for each pair)
One large can of Veg All veggies for every two pies or a small one for each pie.
Pie crusts in tins for bottoms
Rolled pie crusts for tops
large clean table
Phase One: Sorting
I put on an apron, gather all of my bags, trays etc. of turkey and sit down with three bowls and a trash can. Bowl one is for white, sandwich meat. Bowl two is for dark meat and pieces of white meat too small for sandwiches. Bowl three is for two very fortunate doggies (skin, cartilage, and anything slimy!). The trash can is for bones. This is actually pretty time consuming and messy since the legs and wings of the bird must be stripped of skin, meat, etc. It is important to carefully look for bone that can hide in the cartilage pieces you want to throw into the dog bowl. After this step, you can bag up your meat in separate freezer bags and refrigerate (or freeze), feed the pups, take out the trash and call it a day (or move on to phase two).
Phase Two: Chopping
The freezer bag of white sandwich meat is done and waiting in the lunchmeat drawer in the refrigerator for anyone who wants it. Get out your cutting board, a sharp knife, and another bowl. The dark meat must be diced into small bite sized pieces for the pies. This can be time consuming and messy depending on how much meat you have. When you are finished, you may place your diced turkey into a freezer bag, freeze and wait until whenever you have the opportunity to continue or can afford the rest of the ingredients. You can refrigerate if you plan to continue within a day or two, or move on to the next step. The important thing is to get these steps done quickly so that the meat doesn't go bad and you waste a great opportunity!
Phase Three: Gravy prep
Hopefully you have some leftover gravy. I picked up some extra packets (on sale for 99 cents) to multiply what was left. I combined my leftover gravy (which was made from a combination of pan drippings, water, and my favorite envelope mixes) with extra drippings I had saved, water, and a couple more packets of gravy mix. My large pot of gravy has been moved to a cold burner and is now cooling on the stove top.
|McCormick makes a really great gravy mix. Love the taste!|
Place all pie shells and boxes of pie pastry on table to thaw a little. Open one of your pie shell packs and place on counter. In a large bowl, combine two cups of diced turkey, a large can of drained mixed vegetables (or blanched fresh, thawed out frozen, etc.) and 1 to 2 cups of gravy. Mix and pour into two pie shells. Move pies to another out of the way table, get two more pie shells and continue until all pie shells are filled.
|These are generic, Food Lion pie crusts.|
|Two cups of turkey go into the mixing bowl.|
|I drain the veggies.|
|Add one cup of gravy and mix. Add another if it looks too dry.|
|Divide mixture between two pie crusts.|
Unroll a pie pastry, place on top of filled pie, flute with fork, and trim edges. Find a willing youngin' to roll out scraps and use cookie cutters to make fun shapes for the top while you work. Cover all pies, top with shapes, make at least two slits in top and place into freezer bags. Freeze for a convenient dinner at a later date.
|I am using the Wal-Mart generic rolled pie crust. It is more pliable than Food Lion's.|
|Sealing the edges.|
|Trimming the excess.|
|My daughter, Hayden, rolling out the excess.|
|Cutting pieces for the top.|
|Placing the decorations on the top of the pies. We don't want to waste that dough!|
|Making slits in the top.|
|Woo hoo! Fourteen turkey pot pies for our freezer. Whew!|