In a large Dutch Oven or a large pot over medium heat melt the butter. Add the aromatics (onion, celery) and allow to soften slightly - about 2 minutes. Then add the flour, and allow to cook an additional minute.

Add the potatoes, sage and cracked black pepper. Add 2 cups of water, chicken broth and the half-and-half. Place a lid on the Dutch Oven and bring to a boil over medium-high heat. Once it has reached the boiling point reduce your heat to a medium and allow to simmer until the vegetables are tender. This will take an additional 4 minutes.

Once the vegetables are tender add the shredded turkey and frozen peas and allow to cook until completely warmed through. About an additional minute.

To serve, add the parsley and the salt to taste. Adjust any season that might be necessary before serving.