Place 1 sheet of puff pastry in the bottom of a 9x9 casserole dish and poke with a fork all over. bake at 400 degrees for 20 minutes whie you prepare the filling.
In a large skillet melt the butter and saute the onion for 3-5 minutes
Add the diced celery and carrots and cook 3-5 more minutes.
Add your italian spices and cook until fragrant, about 1-2 minutes
Sprinkle in flour and stir to coat the veggies.
Slowly add in your white wine a couple tablespoons at a time. This ensures that the filling gets thick. Make sure to stir in the wine and let it thicken a bit before moving on.
Now slowly add in the chicken stock the same way. Let it cook and bubble until thick. If it isnt thickening (think gravy texture) then add a pinch more flour! It should take a few minutes , 5-7 to get nice and thick.
Season with salt and pepper.
Add in the shredded turkey.
Stir in the peas and give it a taste. Add salt or pepper if you feel like it needs more.
Stir in the half and half or milk and let it bubble until thick and creamy.
Pour the filling into the casserole dish and top with the additinoal puff pastry sheet. Cut a few slits in the top.
Bake an additional 30 minutes and enjoy!