Cut all the vegetables into small bite-sized pieces.
Heat a large skillet over high heat for 2 minutes. Add a light coating of oil and sauté the carrots and celery for 4-5 minutes.
Add the green beans and broccoli and sauté for another 2-3 minutes or until the vegetables are softened. Stir in the herbs and salt.
Place the veggie on a plate or bowl. Using the same skillet, over medium heat, melt the butter and stir in the flour. Stir for about a minute until the flour and butter come together and are a little bubbly.
Add the gravy and stir until the mixture boils and the mixture thickens.
Add the veggies back into the pan along with the turkey and stir to combine.
Pour the filling into the fully baked crust and top with the cut out pieces. Serve immediately.