In a medium pot add the chopped carrots, celery and peas, cover with water and boil until tender (al dente).Remove the vegetables with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).
In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.
Then add the flour, salt, pepper, chopped parsley and combine. Add the vegetable broth and milk, stir to combine. Bring the mixture to a boil and cook for about two to three minutes or until thickened.
Stir in the peas and carrot mixture and the chopped left over turkey. Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.
Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly. Let the pie sit for about 10 minutes before serving. Enjoy!
Be sure to cut slits in the dough to allow the steam to escape, if you use one piece. If you use strips or cut outs leave a little space between a few of the pieces.