Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, cook turkey until browned and cooked through, about 5-7 minutes. Add carrots and peas, cooking for an additional 3-4 minutes.

Stir in cream and seasonings, allowing flavors to meld for another minute, then remove from heat.

Transfer the filling to a bowl and let it cool for about 10 minutes.

Roll out pie crust until about ¼-inch thick and cut shapes for mini pie dishes.

Spoon filling into each crust up to the top without overflowing.

Cut out shapes for top crust and seal, making sure to cut vent holes.

Bake in preheated oven for approximately 30 minutes, until golden brown.

Let cool for 5 minutes before serving warm.