Here's a great way to use up leftover turkey!

Pot Pie Filling:

• 3 Tbs. olive oil
• 2 Tbs. butter
• 1 onion - chopped
• 6 Tbs. flour
• 8 cups hot chicken stock
• 1 dash of tabasco sauce
• 4 cups turkey - cooked and diced
• 1 cup sweet peas, fresh or frozen
• 1 cup potato - diced and blanched
• 1 cup carrots - diced and blanched
• salt and pepper, to taste

Cornbread Crust:

• 1 1/2 cups white cornmeal
• 1 1/2 cups flour
• 2 Tbs. baking powder
• 3 Tbs. sugar
• 1 tsp. salt
• 1 1/2 cups milk
• 2 eggs
• 1/4 cup canola oil

For the filling:  In a saucepot, heat the oil and butter. Sauté the onion until wilted.  Add the flour and mix well. Add the heated stock, slowly, whisking well. When smooth, let simmer for 1-2 minutes to thicken.  Season with salt and pepper.

To assemble the pot pie, combine the turkey, peas, carrots and potato. Place the mixture in a 3 quart casserole dish. Pour sauce mixture over.

For the crust:  Combine all dry ingredients in bowl and then add the wet ingredients and mix well.  Pour over the pot pie filling and bake at 450 degrees for 25 minutes or until golden brown.