1. Sauté the veggies. In a large dutch oven or pot, heat the olive oil and butter. Add in the onion, carrots, and celery. Stir and sauté until soft and translucent. Add the garlic, flour, salt and black pepper and stir to combine.
2. Add turkey, broth, and herbs. Stir to combine then cover and simmer for 15 minutes. After 15 minutes, turn off the heat and stir in the cream.
3 Transfer to a cast iron skillet. Using a spatula, spread until smooth and even.
4. Layer the puff pastry and bake. I like to cut the puff pastry into strips and layer it in a lattice on top of the filling. Brush the puff pastry with an egg wash, then bake for 25-30 minutes, or until golden and bubbly.