Grease a deep pie dish and fit pie crust into it. You can choose to cut out little design in the crust that will be used for the top, or simply make little slits in it with a knife. (You will need the cuts for the steam to escape.)
Dice onions, carrots, and celery. Mince garlic and measure out flour, stock, and heavy whipping cream.
Saute onion, carrots, and celery in oil until softened. Add minced garlic and cook until it’s fragrant.
Stir in corn and peas and cook for a few more minutes.
Sprinkle flour all over the vegetables and stir it to coat all vegetables in flour. Start pouring in chicken stock while slowly stirring. Keep slowly stirring until the mixture is combined and smooth.
Pour in heavy whipping cream and stir in parsley, thyme, salt, and pepper. Let it cook for a few minutes until the mixture thickens.
Fold in shredded turkey meat.
Spread turkey and vegetables mixture in the prepared pie dish and cover it with the second sheet of pie crust. Pinch the edges of top and bottom pie crust together and tuck them in.
Bake the pie for 35-40 minutes. If the top crust is darkening too fast, loosely cover the pie with aluminum foil.
Let pot pie cool and set for about 20 minutes before serving.