Take out the pie crusts so they can defrost. Preheat the oven to 350 degrees F. If using frozen carrots, steam until tender. If using fresh carrots, peel, wash and steam them until tender.
In a separate large pot, heat the chicken broth to a simmer. Remove 3-4 of the outer layers of the celery stalk. Wash thoroughly. Cut about 1” worth off of each end. Cut each piece in half (lengthwise) then cut into small dice. Add this to the simmering chicken broth. Cut off each end of the onion. Remove the outer layers of the onion, including one layer of the onion itself. Rinse. Dice half the onion into small pieces (smaller than the celery). Add the pieces to the broth. Peel the garlic cloves. Mince. If the garlic is sticking to the knife, add a pinch of salt. This will help it slide off the blade a lot easier. The carrots should be done. Add them and the black pepper to the broth. Add the can of cream of chicken soup. Open the can of peas. Place your hand over the top and pour out the liquid. Once all of the liquid is removed, put this into the large pot with the broth. Turn the stove off. Add the turkey pieces. Gently stir to make sure that everything is mixed properly.
Remove the pie crust from 4 of the pans and roll them each into four little balls. In the remaining four crusts, add the pot pie mixture. Rub a rolling pin, the table surface/cutting board and your hands with the flour. Roll out the balls of crust one by one, using the pan as a stencil for the size. Lay each round on top of the filled pie shells. Press the edges of the pan with your fingers.
Bake each pie for about 60 minutes or until the top crust is a golden brown. (It helps if you put them on a sheet pan just in case it spills over the sides.