Stir the cream of chicken soup and can of water together in a bowl.
Heat oil in a large saucepan over medium heat. Add in the mushrooms and carrots. Cook until carrots are tender and mushrooms are cooked through - about 4 to 5 minutes.
Add in turkey, onion powder, onion flakes, salt, pepper, bay leaf and chicken stock. Stir and cook for another 5 minutes.
Pour the soup mixture over the turkey mixture in the pan and bring to a boil. Reduce heat and add in the half and half, parsley, and frozen peas. Simmer for 5 to 10 minutes to reduce sauce and heat the peas through. Remove bay leaf and stir in butter just before serving.
Serve over pasta, rice, biscuits, or pastry puffs.