Heat Olive oil in deep skillet or saute pan over medium and add carrots. Cook until soft, about 4 minutes. Add leeks and butter and cook 2-3 minutes more until leeks are just fragrant.
Add sage, white wine and cook 2 minutes, then add chicken stock, poultry seasoning, parsley, turkey, peas and milk and bring to a low simmer - careful not to curdle milk.
stir in flour until incorporated and pour in a pie dish.
Top with a layer of mashed potatoes and then a layer of stuffing and bake in oven for approx 20 minutes or until golden brown.