Turkey Pot Pie

 4 Tbsp butter
1 1/2 pounds turkey breast, fully cooked and cut into bite size pieces
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped yellow onion
1 1/4 tsp salt
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp black pepper
1/4 cup all purpose flour
1/2 cup heavy cream
1 cup chicken broth
1/2 cup frozen peas
2 tsp parsley
2 refrigerated unbaked pie crusts (Remove from refrigerator 15-20 minutes prior to cooking)

Preheat oven to 425.  Add butter to large skillet.  Once butter is melted, add carrots, celery, onion, salt, garlic powder, thyme leaves and pepper.  Cook for 6-7 minutes until vegetables are softening. Add turkey and cook 3-4 minutes longer or until warmed through.  Add flour.  Stir well, until no dry flour remains.  Slowly stir in cream, then the chicken broth.  Cook until bubbling and thick, stirring often, 3-4 minutes.  Remove from heat.  Stir in peas and parsley.  Let this cook for 30 minutes before filling the pie to avoid a soggy bottom crust.  Fit one pie crust into a deep 9-inch pie plate.  Spoon the cooled filling into the pie crust.  Top with second pie crust.  Seal edges of pie crust together.  Cut 3-4 slits in the top crust to allow steam to escape.  Place filled pie plate on a baking sheet.  Bake for 30 minutes.  Wrap edges of pie crust in foil after first 15 minutes of cooking to avoid burnt edges.  cool 15-30 minutes before serving.