Step 1

Heat oil in a dutch oven (or heavy bottomed stock pot) over medium heat. Once hot, add onion, celery and carrots and cook until softened, about 10 minutes. Add garlic, and cook for 1 minute. Add wine and cook until it has reduced down almost completely.

Step 2

Add the salt, pepper, thyme, butter and flour. Cook while stirring, until the butter has fully melted. Slowly whisk in the stock, about ½ cup at a time, until it is all combined. Bring the gravy to a boil, and then reduce the heat to let it simmer.

Step 3

Add in the leftover turkey and veggies (if using frozen peas, wait to add them at the end) and simmer, stirring occasionally, for 20 minutes.

Step 4

Shut off the heat, add in parsley and season to taste. Let cool completely before placing in pie.

Step 5

Roll out 1 disk of pie dough as thin as possible. Stamp out at least 8 4.5” circles from the dough. Pile the dough scraps on top of one another and roll out one more time, enough to get at least 2 more circles. Repeat this process with the other dough disk to yield roughly 20 dough circles.

Step 6

Brush water around the edges of 1 circle of pie dough. Place ¼ cup of turkey filling in the middle. Place a circle of pie dough over the top and press down on the edges to seal the two pieces together. Crimp the edges of the bottom to the top to further seal the pie and to add a decorative touch. Place the pies on a sheet pan lined with parchment paper. Repeat with the remaining dough circles. When finished place the sheet pan inside a freezer to chill, while the oven preheats.

Step 7

Pre-heat the oven to 425ºF and set a rack to the second lowest position in the oven. Remove the pies from the freezer, brush the tops with an egg wash.

Step 8

Bake in the oven for 40 minutes, or until the pie dough is lightly golden all over.