First, make the dough. In a medium bowl or food processor, combine the almond flour, coconut flour, salt and baking soda. Add 7 Tbsp. cold butter and the cream cheese. Use a pastry blender or pulse until the mixture resembles coarse sand. Add the egg and mix or pulse to form a dough. Wrap in plastic wrap and chill the dough for 15 minutes.

Meanwhile, place turkey, broth, onion, carrot, peas and celery in a medium sauce pot. Bring to a boil. Add the herbs. Reduce heat and simmer 15 minutes, until turkey is cooked through and vegetables are tender.

Preheat the oven to 350 degrees F. 

Strain stock into a small saucepan. Mix in heavy cream; bring to a simmer. Add arrowroot to a small cup with 2 Tbsp. cold water. Mix well. Pour arrowroot mixture into stock. Whisk and cook 2 minutes until mixture thickens.

Pour thickened sauce over turkey and vegetables; stir to coat. Mix in parsley. Adjust seasoning.

Remove dough from refrigerator. Place between two sheets of unbleached parchment paper and roll out to 1/4 to 1/2 inch thick. You may make individual pot pies using 8 ounce ramekins or one 9" pot pie. 

Spoon turkey mixture into a pie pan or individual ramekins. Cut out dough to suit size and lay dough over filling; press down edges with tines of a fork to adhere to pie plate rim or ramekin.

Bake 25 to 30 minutes, until crust is golden brown and slightly puffy. (Cover edges of dough with aluminum foil if browning too quickly.)

Serve.