Instructions:
Preheat the oven to 350°F.
Heat the oil in a large stockpot over medium heat and add the onion, celery and carrots. Sauté for 3 minutes, until tender.
Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.
Add the chicken stock, peas, mushrooms and potatoes. Bring to a boil over medium heat.
Add the heavy cream and the reserved thyme, parsley, shallot and garlic. Season with salt and pepper to taste.
Bring to a boil over high heat and add the turkey meat.
Bring back to a boil. Reduce the heat and simmer about 5 minutes, until ingredients are fully cooked.
In a small bowl, combine the butter and flour into a paste.
Slowly stir butter-flour mixture into the turkey mixture until it is combined and the mixture is thickened.
Ladle the turkey mixture into a large ovenproof dish or eight 14- to 16-ounce individual casserole dishes. Cover with the puff pastry, allowing a 1-inch overhang. Crimp pastry to the edge of the bowl.
Using a fork, gently prick the pastry to allow steam to escape, being careful not to break the dough.
Gently brush the egg mixture over the surface of the puff pastry.
Bake for 12 to 15 minutes, until the pastry edges are brown.