Preheat oven to Bake 425 degrees.
Melt butter in a Dutch oven and add onions, celery and garlic over medium heat for 5 minutes, or until soft.
Whisk in flour and stir for 1 minute. Gradually add broth, milk and cream and stir until a thick gravy. Add salt and pepper.
Add peas, corn, shredded turkey, parsley, yams, sour cream, and cheese to pot and turn off heat.
Lay one Wick’s Raw Pie Shell or Circle in an oven-safe pie dish and place in the refrigerator.
With the remaining two Wick’s Raw Pie Shell or Circle, take ravioli cutter or sharp knife and cut one-inch strips. Place in the refrigerator.
Remove pie dish from refrigerator and scoop the filling from the pot and smooth so that it is even throughout.
Remove strips from the refrigerator and lay strips going one direction, leaving about one-and-a-half-inches of space in between the strips.The take the remaining strips and weave them over/under until a lattice is formed. Use remaining pie dough to wrap around the parameter and crimp. This will nicely tie all the pieces of pie dough together.
Brush egg on lattice and edged parameter.
Bake in oven for 45 minutes or until lattice is golden brown. Remove from oven and let rest for 15 minutes before serving.