| 6 | tb | Unsalted butter; (3/4 stick) |
| 1 | c | Chopped yellow onions |
| 1/2 | c | Chopped celery |
| | Salt and freshly ground black pepper to |
| | ; taste |
| 6 | tb | Bleached all-purpose flour |
| 2 | c | Chicken Stock or canned chicken broth |
| 1 | c | Half-and-half |
| 1 | c | Peeled and diced Idaho potatoes; cooked in boiling |
| | ; salted water until |
| | ; tender, 4 to 5 |
| | ; minutes |
| 1 | c | Leftover sweet potatoes |
| 1 | c | Diced carrots; cooked in boiling |
| | ; salted water until |
| | ; tender, 4 to 5 |
| | ; minutes (OR any |
| | ; leftover vegetables |
| | ; from Thanksgiving) |
| 1 | c | Sweet young peas; fresh or frozen |
| | ; (defrost if frozen) |
| 2 | c | Shredded cooked turkey; white and dark meat |
| 2 | tb | Finely chopped fresh parsley leaves |
| 1 | | Recipe Basic Savory Pie Crust; (see below) |
| | BASIC SAVORY PIE CRUST |
| 3 1/4 | c | Bleached all-purpose flour |
| 1 | ts | Salt |
| 1 1/2 | c | Cold lard or solid vegetable shortening |
| 4 | tb | Ice water; as needed, up to 5 |
