Cornbread turkey pot pie

Here are some of our Thanksgiving leftovers. I wish I were still eating this.

For the cornbread crust:
3/4 cup yellow cornmeal
1/2 cup AP flour
1/2 cup white whole wheat flour (this was experimental as we were all out of regular flour, and I loved the extra flavor the wheat flour brought to the crust)
1/4 cup vegetable oil
1/4 cup sugar
1 cup buttermilk
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

For the turkey and vegetable part underneath the crust:
about a cup of shredded dark meat turkey (or whatever you like--this would work great with leftover chicken too)
1 tbs butter
1 rib celery, diced
about 1/2 cup frozen peas
4 oz. mushrooms, chopped
1 small onion, chopped
leftover turkey gravy (optional)
1 cup turkey stock (or whatever you have) to supplement the gravy
2 tsp corn starch
1 tbs Shaoxing wine or dry sherry
salt, black and cayenne pepper to taste

To make the cornbread crust: Preheat oven to 400. Combine the dry ingredients in a big bowl, combine the wet ingredients in a small bowl, dump the wet into the dry and mix just to combine.

To make the turkey and vegetable part underneath the crust: Heat up a big pan and melt the butter. Add the mushrooms, celery, and onions and stir well, sweating over medium heat until the vegetables have softened. Add the peas and the turkey and wait for them to warm up, then the gravy and stock and mix well. Stir the cornstarch into an equal quantity of stock or water, then pour this slurry into the pan and bring to a boil. Taste for seasoning. Add the wine or sherry and kill the heat.

Pour the turkey-veggie mixture into a 9-inch pie dish or a similar-size gratin dish. Top with the cornmeal mixture, spreading it to the edges of the pan. (If there's some leftover--I had some leftover--bake yourself a corn muffin or two.)

Bake for 25 minutes. The crust part is done when a toothpick comes out clean. Wait 5 or 10 minutes before serving.