1 can cream of mushroom soup, undiluted (approximately 10.5 ounces) 
1 cup milk 
1 cup frozen peas, cooked 
1 tablespoon chopped pimiento 
2 cups cubed cooked turkey 
3/4 cup sifted all-purpose flour 
3/4 cup cornmeal 
2 teaspoons baking powder 
3/4 teaspoon salt 
1/4 cup shortening 
1 egg, lightly beaten 
3/4 cup milk 

In a saucepan over medium-low heat, heat soup, milk, peas, pimiento, and turkey. Transfer to shallow 2-quart baking dish. Mix together flour, cornmeal, baking powder, and salt; cut in shortening. Mix egg and milk together; add to dry ingredients; mix well with a fork. Pour over turkey mixture. Bake at 425° for 20 to 25 minutes.
Serves 4.