Bring pie crusts to room temperature. Line pie tins with dough with slight overhang, trim excess. Roll excess for the pie top. Place the pie tins on a cookie sheet. Set aside. Preheat oven to 375 degrees.
Prepare filling: In a large saucepan, melt butter over medium heat. Add onions and garlic and cook for 5 min. Then add the turkey and vegetables. Cook until vegetables are soft, about 10 min.
Add flour and cook for 2 min. Add turkey broth slowly while stirring until smooth. Then stir in the half-and-half., thyme, garlic powder, salt, and pepper. Bring to a low boil and simmer for 10 min. Turn off heat and stir in parmesan cheese and parsley. Taste and adjust salt if needed.
Ladle filling into pie tins evenly. Cover with dough, crimp sides with a fork, and make four slits for ventilation. Place on middle rack in the oven for 30 min.