When you get to the fork in the road, take it.There are two basic types of pies. One is a top crust over a stew, and the other is a turn over with a slightly drier filling. Do you know which interests you more?
The strategy for the first kind is to make a fairly thick braise or stew, put it in a pan, cover the pan with a plain crust (pate brisee), and bake the sucker. Is it really as simple as that? Yes, it really is.
The strategy for the second is to make a very thick braise or stew, lay out a piece of pate brisee, put some filling in it and fold it or roll it into a turnover. Small pieces because the turnover style is meant to be eaten on the go and out of hand -- and not too much liquid or anything that will make liquid when baked or reheated so it won't drip like mad when eaten out of hand. Simple as that? Again, yes. Another name for the same thing is "pastie," as in "Cornish pasties." You could call it a calzone or an empanada, and you wouldn't be wrong.
Both of these are really assemblies of things most cooks past the bare beginner stage can already do -- not that there aren't a few tricks.
One of those tricks is to make a VERY flaky pastry by using lard as opposed to any other shortening, or by buying pre-made, frozen puff pastry. For this purpose, New Crisco Now with 0-Transfat is not as good as the pre-made; and a butter crust will be the wrong texture altogether.
An American alternative is to use a biscuit crust. You may recognize the biscuit crust as common in chicken pot pie -- if so, and the lightbulb that "Meat pie is chicken pie with meat instead of chicken," goes on -- don't turn it off. That's it, in a nutshell.
A second "trick," such as it is, to control the amount of moisture you've got going under or in the dough.
By the way, meat pies are an outstanding way to use leftovers -- and that's a big part of their appeal. Cut up the leftovers, wrap 'em up with a little extra chopped onion and a tablespoon of gravy, bake 'em up and go. Easy and thrifty.
Give me a clue as to what you want and I'll come back with something more specific. I was going to get write a steak pie (crust over dish style) anyway. In the meantime there are plenty of recipes all over the net. Don't forget to look for "pasties" and "empanadas," too.