Cook the bacon and drain, reserving the bacon fat. Set aside.
Boil the potatoes and carrots for about 5-7 minutes, until just barely tender. Don't overcook them or they will turn to mush in the pot pie.
While the potatoes, peas and carrots cook, grease a 1 1/2 quart casserole dish and place one of the pie crust inside, making sure the edges come up over the top of the dish.
Preheat the oven to 400 degrees. Add the butter and flour to the skillet with the bacon grease. Cook on medium heat, stirring constantly, for about 5 minutes.
Add the onion and cook 2-3 minutes, until softened. Add the potatoes and carrots and mix. Slowly add the white wine, stirring constantly.
Add the chicken stock, a little at a time until a gravy starts to form. Add the salt, pepper and cayenne pepper.
Add the bacon and turkey and stir. The mixture should be pretty thick, but have a gravy-like consistency. If it is too thick, add a little more broth.
Add the cream and stir. Remove from heat. Add additional salt to taste if necessary.
Pour the mixture into the pie crust lined casserole dish. Cover with the other pie crust, sealing the edges. remove any remaining pie crust edges. Cut a couple slits in the top to allow the pot pie to breathe while cooking.
Bake for 30 minutes. Remove and let cool 5-10 minutes before serving.