Preheat oven to 350 degrees. Place one pie crust in the bottom of a pie dish and par-bake until lightly golden, about 10-12 minutes. Set aside.
In a medium-sized bowl, mix condensed mushroom soup and 1 cup broth (adding up to ½ cup more broth as needed until desired thickness is reached). Set aside.
In a large pan over medium heat, add oil. When heated, add mirepoix, corn and edamame and sauté until fragrant and onions turn translucent, about 3 minutes. Add soup mixture and turkey to pan and cook, stirring often, until filling is heated through and begins to simmer. Remove from heat.
Pour filling into pre-baked bottom crust, then cover with remaining unbaked crust. Cut a slit or design in top crust to allow venting. Place pie in center rack of oven and bake at 350°F for 30-40 minutes until crust turns golden brown. Let cool slightly before serving.