In a bowl, whisk together the ¼ cup of flour with ½ cup of water or cold broth. Set aside.
In a large pot, melt butter over medium heat and saute the diced onion and garlic until it has softened.
Add the salt, pepper, and Italian seasoning to the pot and saute. Add the white wine vinegar and deglaze the pot if needed.
Add the diced potatoes, broth, and flour slurry to the pot. Mix to combine.
Cover and bring it up to a boil before lowering the heat to a simmer, stirring every so often. Simmer for 30 minutes or until the potatoes are fork-tender.
Add the shredded turkey, frozen vegetables, and cream to the pot. Stir to combine and let simmer for another 5 minutes for everything to come together.
Serve as is or with some puff pastry.