Leftover Pot Pie 
Makes 1-9 inch pie

2 cups leftover turkey, chopped or shredded
2 cups turkey stock or gravy
2 cups mixed vegetables
2 pie crusts
2 tablespoons cornstarch, optional
1/4 cup water, optional
                   
1. Preheat oven to 350 degrees F. 
2. If you are using stock, bring the stock to a boil. Add
   cornstarch to cold water, and blend until smooth; whisk
   into stock to thicken. 
3. Line a pie plate with pastry. Mix turkey and vegetables
   together, and place in pie crust. Pour gravy or thickened
   stock over turkey and vegetables. Cover with remaining pie
   crust. Cut slits in the top to release steam. 
4. Place pot pie on a cookie sheet to prevent stock from
   over flowing into your oven. Cook in center of oven until
   crust is golden brown, approximately 1 hour.