This hearty and comforting stew leans on leftover shredded turkey and classic pot pie seasonings like white wine and thyme, to deliver all the rich flavour you know and love, with half the time and effort of a full pie.
Melt butter in a large pot over medium-low heat. Add onions, carrots and celery, season with salt and pepper and cook until onions are softened and beginning to brown, 10-12 minutes. Add garlic and thyme and continue to cook 2 minutes more. Pour in wine and cook, stirring frequently until mostly evaporated, about 2 minutes.
Add flour and cook, stirring constantly, until golden and toasted, 3-4 minutes.
Slowly stir in chicken broth. Add potatoes and shredded turkey to pot. Season with salt and pepper. Bring to a boil, then reduce heat to a simmer and cook, until potatoes are tender and stew begins to thicken, 15 minutes.
Stir in frozen peas, bring back to a simmer, and continue to cook until peas are tender, about 5 minutes.
Remove from heat and stir in heavy cream, chopped parsley and chives, if using. Taste for seasoning and add salt and pepper if needed.
Serve with warm biscuits or rolls.