Tips: One pound of turkey or veal will yield a shallow pie; one and 1/2 pounds will yield a deep-dish pie.
Notes: This pie freezes well.
Variations: You can use pastry dough instead and bake in muffin tins or mini pie pans with dough on the bottom, or you can fill individual squares and close like a turnover. You can also bake as a knish roll. The filling here is chunky. If you want it to hold together better, you can add an egg to the filling before baking.