Turkey Pie

Cook a whole turkey: 15 minutes a pound, 325 degrees, cook it upside down (back up) the first 1 - 1 1/2 hours, then flip it right side up. Save the drippings.
Take the meat off the bones. Don’t be too thorough, because you’re going to be boiling the carcass to get a flavorful stock. Cut the meat into bite-size pieces.
Boil the carcass (including skin and giblets) for at least an hour, the more the better, within reason. Use all the stock for the pie.
Make a gravy with the drippings and part of the stock. Equal flour to the drippings. Add stock to the right consistency: just do your best.
Saute several chopped up onions in olive oil. Mince some garlic and saute for awhile.
Add rest of stock to onion/garlic mixture.
Add potato, carrot, peas, corn, other vegetables, salt, pepper, worcestershire, hot sauce and sherry in quantities you wish.
Boil until they’re mostly done. Then add turkey and gravy.
Make pie crust.
Place turkey mixture in baking pans. Cover with pie crust. Bake at 375-400 degrees until golden brown on top.