Direction :

1. Gather ingredients. Preheat the oven to 425 degrees F (220 degrees C)
2. Place frozen peas, carrots, and beans in a medium saucepan with celery. Add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 5 minutes. Drain.
3. While the vegetables are simmering, melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. 
4. Slowly whisk in chicken broth and then milk until incorporated. Bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes. Remove thickened sauce from the heat. Add cooked, drained vegetables and cubed turkey and stir until filling is well combined.
5. Set out two 9-inch pie dishes. Fit 1 pie crust round into the bottom of each dish.
6. Spoon half of the pot pie filling into each dish, then lay the remaining piecrust round over top. 
7. Pinch and roll the top and bottom crusts  together at the edges to seal, cutting off any crust  hanging over the edge.
8. Use a sharp knife to cut several small slits in each top crust  to allow steam to release while cooking. Place pies on baking sheets. Cover edge of crust with aluminum foil or a pie crust shield. 
9. Bake in the preheated oven for 30 minutes. Uncover and continue to bake until the crusts are golden brown and the filling is bubbly, 10 to 15 minutes more. Remove from the oven and cool for 10 minutes before serving.