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Start by shredding the left over turkey into bite size pieces.
Heat a large skillet over medium and add in the butter and extra virgin olive oil.
Once melted and hot, add in the onion, carrots, celery, salt and pepper. Sauté until the onions are soft and translucent. About 10 minutes.
Add in the garlic and Italian seasoning and cook another minute.
Mix in the flour and cook for 2 minutes, constantly stirring.
Pour in the white wine and stir until combined. Cook for 1 minute, then add in 1 cup of the chicken stock.
Stir together until thick, then stir in the remaining 1 cup of chicken stock.
Mix in the lemon zest, heavy cream, peas, apples, and parmesan.
Add in the turkey and mix to combine. Taste for seasoning.
Pour the mixture into a few small ramekins. You can also just use the skillet for 1 large pot pie.
Lay over the puff pastry and crimp the edges.
Brush egg wash over and sprinkle with flakey salt.
Pop in the oven for 20-30 minutes until the pastry puffs and is golden and crispy.
Let rest 20 minutes before serving.