Preheat oven to 375 degrees. To fill 6 jumbo muffin tins: cut pie crusts into 6 inch circles. Spray the muffin tins with cooking spray and work the pie crusts into each tin, making sure to press down the bottom and sides. Set aside. For the filling: sauté the onion, redskin potatoes and butternut squash in a medium skillet with olive oil. Add the peas, carrots and corn. Add the turkey and season mixture with salt, pepper and thyme. Sprinkle mixture with flour, tossing well. Add the chicken stock and simmer until the mixture is thick. Add the mixture to each tin and fill to the top. Cut strips of the remaining pie crust to make a lattice top. Bake for 45 minutes until bubbly and crust is brown.