Around The World Restaurant: Turkey Pot Pie Brazilian Style

Turkey leftover usage, first chapter.
Since I had so much turkey leftover after thanksgiving, I have already made 2 different dishes. This version of the classic chicken pot pie has a Brazilian accent: hearts of palm and olives. Everybody in Brazil uses olives in their chicken pot pies. The taste is a bit different from the American version. If you don't have hearts of palm, don't worry. You can replace them by a little bit more turkey.

Ingredients:

2 sheets of baking pie dough, ready to bake (I used Pillsbury, the box comes with the 2 sheets)

For the filling:

1 tablespoon vegetable oil
3 cups cooked turkey, diced
3 tablespoons chopped onions
2 tablespoons chopped green olives
3 tablespoons cooked corn (canned or frozen)
3 tablespoons chopped hearts of palm (optional)
3 tomatoes, peeled and seeded, chopped (you can use canned tomatoes, or prepared tomato sauce)
5 oz cream cheese
pepper to taste
2 boiled eggs, chopped (optional)
salt, if needed
egg yolk (optional)

Preparation:

Pre-heat oven to 400 F.

Heat oil in large skillet (that fits all the filling), add the onion and fry until golden. Add the turkey, mix. Add the olives, corn, hearts of palm and tomatoes. Mix well and cook for 5-10 minutes. Add the cheese and mix until well dissolved. Add pepper. Finally, add the chopped eggs, mixing again. Taste and add salt, if needed. Turn off the heat. Fill a round pie baking dish with one of the dough sheets, pressing the inside and the borders. Add the filling. Cover with the other dough sheet. Tighten the edges with a fork or with your fingers. Make 4 small slits on top. For a golden look on the pie top, brush with egg yolk.
Place in the middle of the preheated oven and bake for about 35 minutes or until the crust turns golden brown.

Tip:

Cut some strips of aluminum foil to cover the edge in the last 15 minutes of cooking, so it does not burn.
Or use a special disc like the one in the photo, available in cooking stores.