Prepare pie crust as directed on the back of the package.

Press bottom crust into a standard 9 1/2-inch glass pie pan.

Place dough to be rolled out for the top of the pot pie between two pieces of parchment paper. Roll dough evenly into a circle and place in the freezer for 20 minutes. The dough will be easier to peel away from parchment paper when chilled. Bake bottom crust for 10 to 15 minutes at 350 degrees

Preheat the oven to 350 degrees Fahrenheit. In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic and a pinch of salt. Sauté until golden.

Add the carrot, potato, celery, parsley and thyme and continue to cook for 6 to 8 minutes or until tender.

Transfer the vegetables to a bowl. In the same pan over medium-low heat, add the butter. Once it has melted, add the arrowroot and whisk quickly to make a paste.

Slowly whisk in the stock and add the milk. Keep whisking until velvety smooth. Add a pinch of salt. If the sauce is too thick, add a small amount of stock.

Return the vegetables to the pan and add the turkey and a pinch of salt and pepper. Mix to combine and set aside.

Add mixture to prepared pie crust. Add top crust. Bake until golden brown and bubbling, approximately 50 minutes.