Turkey Pot Pie Soup

Preheat oven to 400 degrees.
Melt 2 tablespoons butter in large stockpot and then add olive oil. Add carrots and onion. Saute for about 3 minutes.
Add chicken broth and sweet potatoes. Bring to a boil then reduce heat. Cover, and simmer for 20 minutes.
While it's cooking, unroll pie crust. Use a cookie cutter to cut shapes out - this will become topping for soup. Place onto a greased baking sheet and bake for 10 minutes. Once done set aside.
Turn heat to low and stir in turkey and peas.
In a saucepan over medium heat, mix remaining 4 tablespoons butter and 4 tablespoons flour to form a roux. Cook for 1 minute.
Slowly whisk in milk. Bring to a boil whisking constantly to prevent lumps. Remove from heat and stir in cream, cheese, poultry seasoning, salt, and pepper.
Pour into soup and stir until fully incorporated. Add more salt and pepper to taste, if needed.
Ladle soup into bowls and top with pie crust cut outs.