Turkey Leftover Pie!

By this point each year I'm so over turkey leftovers. Usually the carcass sits in the fridge with nobody wanting to do the work involved in getting a decent piece of meat from it. So much turkey goes to waste and I know that we could even save money if we had the energy to tackle it.
But with a little preparation this year the leftovers are not bothersome at all. And I'm actually looking forward to cooking another turkey so we can have this again!
My husband carved some beautiful pieces of meat off our bird. What we didn't eat got set aside for turkey sandwiches. But once carved there's always a lot of meat left on the bird and it's just a matter of getting to it. (And I'll admit I'm not an expert at cutting those pieces off and making it look good!)
I was planning on making an apple pie, but knowing I didn't have time for a scratch crust we bought a pre-made Pillsbury pie crust. As things go this time of year, the apple pie plans collapsed under the weight of so many other things. So while we were cleaning up I unrolled a pie crust into a pie plate and started piling the little pieces of meat into it.
Once it was fairly full of meat, and the bird was fairly clean, (I did set aside some of the dark meat for another leftover project) I topped it up with leftover veggies and some extra frozen peas and carrots. I tossed the meat and veggies with the leftover gravy, topped it with the second pie crust and put it in the fridge.
It warmed up quickly in the oven, baking the crust into a beautiful flaky deliciousness. (Follow the directions on your pie crust)



In case you want it as a more recognizable form...
The Recipe:
Ingredients:
2-3 cups Leftover Turkey in small pieces
1 cup Leftover vegetables (potatoes, carrots)
1/2 cup frozen veggies (peas and carrots)
1 cup Leftover Gravy
Crust for a 2 crust pie

Directions:
1. unroll a crust into a pie plate.
2. toss turkey and veggies with gravy and put in crust
3. cover with the second crust, poke a few holes in the top so steam can escape
4. refrigerate until ready to cook.
5. Bake at 425F for 30-40 minutes until crust is golden