In a large saucepan, melt butter over medium-high heat.
Add in the sliced mushrooms and cook until they release moisture and start to brown. Remove the mushrooms from the skillet and set them aside.
In the same skillet, add the chopped shallots. Sauté until they become translucent. Then add the carrots to the skillet. Continue to cook until the carrots begin to soften.
Season the vegetables with salt and freshly ground black pepper. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir to coat.
Gradually pour in 2 cups of chicken broth while stirring constantly. Allow the mixture to simmer and thicken.
Mix in 1 cup of frozen peas and cook until they are heated through.
Add 3 cups of cubed roasted turkey to the skillet. Stir to combine and heat the turkey.
Add a pinch of freshly grated nutmeg and a pinch of cayenne pepper to the skillet.
Pour in ½ cup of heavy cream, stirring to create a creamy sauce.
Taste and adjust the seasoning with salt and pepper according to your taste.
Stir in 1 tablespoon of chopped parsley for a fresh flavor.
Once the dish is heated through and the flavors are well combined, it's ready to be served.
Serve on toasted bread or biscuit.
Sprinkle freshly chopped chives over each serving to add a finishing touch.
