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•    3 tablespoons butter or vegetable oil
•    1 1/2 cups diced yellow onion
•    2 teaspoons minced garlic
•    3 tablespoons flour
•    3 cups turkey or chicken broth
•    salt as needed
•    freshly ground black pepper as needed
•    1 cup diced carrot
•    1 cup diced celery
•    2 cups diced red or Yukon Gold potato
•    4 cups diced cooked turkey meat
•    1 cup green peas (thawed if frozen)
•    2 tablespoons chopped flat-leaf parsley
•    2 9-inch prepared pie crusts, frozen puff pastry sheets (thawed), or other topping of choice such as leftover mashed potatoes
Heat the butter or oil in a saucepan over medium-high heat until it shimmers. Add the onion and sautéé, stirring frequently, until tender, about 10 to 12 minutes. Add the garlic and sautéé until aromatic, about 30 seconds. Add the flour and cook, stirring constantly, until pasty and thick, about two minutes. Add the broth, whisking well to work out any lumps. Bring to a boil and then immediately reduce the heat to medium-low and simmer, stirring frequently, until thickened, about 15 minutes. Season to taste with salt and pepper.   Preheat the oven to 350 degrees F.   Add the carrot, celery, and potato to the broth mixture, and simmer until the vegetables are tender, about 20 to 30 minutes (depending on the size of the cut). Add the turkey and peas and remove from the heat. Season to taste with salt and pepper. Stir in the chopped parsley.
Spoon the filling into individual crocks or a baking dish. Cut pie crust or puff pastry dough to the appropriate size and shape and cover the filling. Cuts vents in the crust and press the edges of the dough onto the baking dish or crocks to seal.
Bake the pot pie until the pie crust or puff pastry is golden and flaky, about 45 minutes for a large pot pie and 25 minutes for individual crocks. Serve immediately. Makes 4 to 6 servings.