In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced leftover turkey, sliced carrots, and peas, sautéing for about 5-7 minutes until the vegetables are tender. Pour in 1 cup of cream, stirring to combine, and season with herbs and spices, cooking for an additional 2-3 minutes until the mixture is heated through and well combined.

Once cooked, remove the skillet from heat and allow the creamy turkey filling to cool for about 10 minutes. Stir occasionally to help it cool evenly.

Preheat your oven to 375°F (190°C) while rolling out the pie crust on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles to fit your mini pie dishes.

Place the pie crust circles into the greased mini pie dishes, gently pressing them into the bottoms and sides. Spoon in the creamy turkey filling, about three-quarters full. Cut smaller circles from the remaining crust for the tops, placing them on each filled pie and cutting vent holes.

Arrange the mini pies on a baking sheet and bake for 25-30 minutes or until the crusts are golden brown and the filling is bubbling through the vents.

Once baked, remove the mini pies from the oven and let them cool for about 5-10 minutes before serving.