This Turkey Pot Pie has all the taste of the Mediterranean. It's easy to make and will taste like you've fussed.  It's also a good way to get rid of holiday leftovers. 

Ingredients
Ready made pastry dough – or if you’re feeling energetic you can make your own pastry.  There’s a recipe for Pastry in the Dessert section.

Filling:  
3/4 cup chicken stock, cooled  
1 tbsp. corn flour  
½ cup chopped onions, slightly browned in butter  
1 cup sliced mushrooms - optional  
2 cups diced, cooked turkey  
1 cup grated Kefalotiri – or Parmesan can be substituted  
1 tsp. powdered thyme  
Ό cup chopped parsley  
1 mashed garlic clove  
2 eggs, slightly beaten  
salt & pepper 
½ cup butter  

Make the filling: Mix the corn flour and the chicken stock and cook it thicken.  Set aside.  In a bowl, mix the rest of the filling ingredients.  Spoon the thickened chicken stock into the filling ingredients and mix well. If the filling seems too thick to you, add some water.  You want it to be creamy and smooth. 

Butter a medium sized baking tin and line the bottom with pastry dough.  Spoon in the filling and top it with little knobs of butter everywhere.  Cover the pie with more pastry dough and pinch down the sides, sealing the edges with your fingers or using a fork.  Cut a cross slit in the center of the top for the steam to escape while cooking. 

Bake at 350F for 40-55 minutes, or until the pastry is cooked.

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