Preheat the oven – Set your oven to 400°F (200°C) so it is fully heated by the time the pie is ready to bake. A hot oven helps the crust turn golden and flaky instead of soggy.

Melt the butter – Place a large skillet over medium heat and add the butter. Let it melt completely without browning, as this forms the base of the creamy filling.

Soften the vegetables – Add the chopped onion and diced carrots to the skillet. Cook for several minutes, stirring often, until the vegetables become tender and lightly translucent. This step builds flavor and prevents crunchy vegetables in the final pie.

Create the roux – Sprinkle the flour evenly over the vegetables and stir well. Cook for about 1 minute, allowing the flour to absorb the butter and lose its raw taste without turning dark.

Add the stock gradually – Slowly pour in the chicken or turkey stock while stirring constantly. This prevents lumps and helps the sauce thicken smoothly as it heats.

Finish the sauce – Pour in the milk or cream and continue stirring until the filling becomes creamy and thick enough to coat the back of a spoon. Season with salt, black pepper, and thyme, tasting and adjusting as needed.

Fold in turkey and peas – Gently stir in the cooked turkey and peas, making sure everything is evenly coated with the sauce. Remove the skillet from the heat once combined.

Assemble the pie – Line your pie dish with the bottom crust, pressing it gently into the corners. Spoon the turkey filling evenly into the crust, spreading it out to avoid air pockets.

Top and seal – Place the second crust over the filling, trim any excess, and seal the edges by crimping. Cut a few small slits in the top to allow steam to escape while baking.

Bake to perfection – Transfer the pie to the oven and bake until the crust is golden brown and the filling is bubbling through the vents. Let it rest for a few minutes before slicing so the filling can set properly.