In a large skillet, heat olive oil over medium heat. Add diced turkey, chopped carrots, and peas, cooking for about 5-7 minutes until turkey is no longer pink.

Stir in the cream and fresh herbs. Season with salt and pepper to taste. Allow to cool slightly while preheating your oven to 400°F (200°C).

Prepare mini pie dishes by greasing them with butter or non-stick spray. Roll out the crust to about ¼ inch thickness and cut circles slightly larger than the pies.

Carefully place the rolled crust into each pie dish, fill with the creamy turkey mixture, and place another round of crust on top, sealing edges well. Cut small slits in the top crust for steam.

Bake for 25-30 minutes until the tops are golden brown and filling is bubbling. Let cool for 5 minutes before serving.