Heat oven to 400º F.If using frozen pie crust, thaw. Cut into rounds just slightly larger than your crock, or pie tins. Set-aside. Heat the olive oil in a large saute pan over medium heat, add the onions and leek, saute until tender (do not brown, keep the heat low enough to just allow them to sizzle slightly); about 5 minutes, add the carrot, celery, green beans, and potatoes, saute for about 5 minutes; add the peas and ½ cup of the chicken stock, cook for 10 minutes, or until the vegetables are tender, but still firm. Stir in salt and pepper, to taste, along with the herbs. Turn off the heat and set aside.
(If making the mushrooms) While the veggies are cooking, in a separate saute pan, heat the butter over medium heat, add the mushrooms and saute for about 10 minutes, adding some oil if needed. When the mushrooms are tender, add the wine and allow to cook off until the pan is dry. Turn off the heat and set aside.
Make the Roux: In a saucepan, heat the butter, when melted, whisk in the flour; add a pinch of salt and freshly ground pepper; cook and whisk until the roux is lightly browned; then add the chicken stock; cook until thickened, then add the cream and sherry. Cook for 5 minutes or until fairly thick. Taste and adjust seasonings. Pour the roux into the veggies; add the turkey meat and cook until heated through.
Assemble: Spoon the veggie/turkey mixture into your cooking vehicles. Add mushrooms to those who love them. Mix slightly. Top with the crusts. Cut vent holes; place on a cookie sheet and put in oven for 30 to 35 minutes or until bubbly with browned luscious crusts. Remove from oven and serve so they burn your mouth (just kidding – allow to settle for about 5 minutes, they will still be very hot!) Break the crust into the filling and enjoy!