Preheat oven to 375°F.
Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes. Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.
Remove pan from heat and stir in vegetables, bacon, and turkey.
Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.