I had a boneless turkey breast in the freezer and all of the ingredients to make a savory, and hearty turkey pot pie.
I cooked the filling most of the day in the crock pot then transferred the filling to my pie crusts.

Started with the trinity of carrot, celery and onion in a rough chop.
Added 6 or 7 bulbs of fresh garlic
I broke the breast down into chunks and layered on top of the trinity.
A container of chicken broth and a sacrificial beer were added for liquid

Seasonings were sage, all spice and poultry seasoning
Slow cooked for about 4 hours
Then added a bag of frozen mixed veggies and a pound of chopped white mushroom caps.
I pulled the turkey out and chopped it into bite sizes and added it back to the crock
I thicken the liquid with a mix of flour, butter and light cream and once it had thicken up I put it in my pie crust.
Preheat oven to 425
I brush egg wash over the crust, cut a few vent holes ( mine started as turkey tracks cut out of the crust but filled with gravy to resemble a 6” Zoom lizard in the crust), and bake for 30-40 minutes.
Turkey tracks optional….
We destroyed it along with some chunky applesauce as a side.
Give it a go some time.