Preheat oven to 425 degrees F
In a large stockpot or dutch oven heat oil and butter over medium heat. Add onions, carrots, green beans and potatoes. Cook for 3-5 minutes until onions begin to wilt. Season with salt, pepper and fresh thyme.
Add stock and gravy and let simmer for 15 minutes or until potatoes begin to soften.
In a separate bowl mix flour and milk until smooth. Turn heat down to medium on the stove and add the milk mixture, stir until incorporated. Add a can of cream of mushroom soup, worcestershire and Melinda’s spicy garlic parm and XXXtra hot (Feel free to add more to your taste and desired heat level!) Allow mixture to bubble and thicken for 5-10 minutes. The mixture should be a thick creamy consistency. Remove from heat and add the turkey.
Follow instructions for Krusteaz pie crust mix (or your preferred pie crust mix or recipe)
Once the bottom crust is in the pan, spoon a ½” layer of leftover stuffing into each pie shell. Pour 1-1.5 cup of pie mixture over top of the stuffing so that it is nearly level with the edge of the pie crust edge with a slight mound in the middle. Add the top layer of crust, crimping the crust closed and cutting a few small slits in the top to vent. Brush with egg wash.
Place pies on a sheet pan and bake for 20-25 minutes or until crust is golden brown.
Let cool for 10 minutes before serving.
