In a saucepan over medium-low heat, heat soup, milk, peas, pimiento and turkey. Transfer to a shallow, 2-quart baking dish. Mix together flour, cornmeal, baking powder and salt. Cut in shortening.

Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat. Pour the filling into a ceramic pie dish.

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