"I Just Don't Want to Deal With That"

Okay, so I must not be a true gourmet. I stared at the emaciated carcass of Thanksgiving's darling in the refrigerator for three days, knowing I should make a delicious, homespun stock ... and putting it off. Finally, I bolted for a trash sack, flung the turkey bones into it, and rushed it out to the garage, muttering under my breath, "I just don't want to deal with that."

To make myself feel better about not maximizing my leftovers, I adapted Ina Garten's chicken pot pie recipe for turkey. (I say I "adapted." Read: turkey=chicken.) I am afraid of pie crust, and Cook's Illustrated rated Pillsbury pie crust (sold in rolls) as close to homemade. That's what I use. Here is the recipe:

Turkey Pot Pies

4-6 cups of cubed turkey meat

Kosher salt

Black pepper

5 cups chicken stock

2 chicken bouillon cubes

1 1/2 sticks butter (ouch!)

2 chopped onions

3/4 cup flour

1/4 cup half and half (it's just a quarter cup; don't stress)

2 cups medium-diced carrots

2 cups frozen peas

1 1/2 cups frozen pearl onions

1/2 cup minced fresh parsley leaves

4 Pillsbury pie crusts, cut to fit your dish or ramekins

Egg wash: 1 egg plus 1 tablespoon water (whisk)

Preheat oven to 375. Heat stock and bouillon in small saucepan. In a large pot or Dutch oven,  melt butter and saute onions over medium-low heat for 10-15 minutes. Add flour and cook over low heat, stirring constantly for 2 minutes. Add hot chicken stock to sauce. Simmer 1 minute until thick. Add 2 tsp salt, pepper and half and half. Add turkey, carrots, peas, onions, parsley. Mix well. 

Butter ramekins or oven-proof bowls. You could also just use a pie plate. Cut pie crusts to fit (big on bottom, only slightly bigger than container for top). Place bottom piece of dough in container. Fill with turkey mixture. Overlay with pie crust top. Crimp edges together. Brush with egg wash. Vent with fork. 

Place on baking sheet and bake for one hour or until top is golden brown and filling bubbles.

Gobble, gobble!