In a medium skillet, melt 2 tablespoons of butter over medium heat. Sauté 1 diced onion and 1 cup of diced carrots for about 5 minutes, until tender. Stir in 2 cups of shredded cooked turkey and 1 cup of peas, then pour in 1 cup of heavy cream and add fresh thyme and parsley. Season with salt and pepper, allowing to simmer for 2-3 minutes. Remove from heat and let cool slightly.

Preheat oven to 350°F (175°C). Roll out your mini pie crust on a floured surface. Cut out circles for mini pie dishes or muffin tins, lining each with crust.

Spoon about 2 tablespoons of the filling into each crust, leaving a small border to prevent overfilling.

Cover each pie with another round of crust, crimping the edges to seal. Cut a small 'X' on top for steam to escape.

Bake mini pies on a baking sheet for 30 minutes or until golden brown. They are ready when crusts are browned and filling is bubbling.

Let the pies cool for 5 minutes before serving. Garnish with fresh herbs and enjoy.