Dice the onion and garlic. Over medium heat add butter to a pan along with the onions and cook for two minutes. Add garlic. Season with salt, pepper, garlic powder, Italian seasoning and chicken bullion. Cook for two minutes
Stir in flour. Slowly incorporate chicken stock and mix well. Then add heavy cream and set to medium low heat
Dice up leftover turkey and green beans and add to the pan. Mix well. Then add leftover stuffing to the pan. Mix well. Add salt and pepper to taste. Turn off heat and move pan to the side to cool down
Preheat the oven according to pie crust packaging. Spray your pie pan and press down the bottom pie crust. Spread the turkey filling on top and add the top pie crust. Press it down around the edges and cut off the extra pie crust. Pinch in the edges around the crust
Whisk one egg and use that for egg wash for the top of the piecrust. Cut an x at the centre. Bake according to piecrust instructions for 15 to 20 minutes. Once the pie is golden brown, you can take it out of the oven and let it rest for 15 minutes. Add cranberry sauce if you wish and enjoy!