This holiday season came and went like the whirlwind it always is, and I sit here in the aftermath realizing that I have plenty of recipes to catch up on. So let's take a mini jaunt down memory lane to Thanksgiving, shall we?
Being the lucky recipient of my family's turkey carcass, I ended up with about 6 quarts of homemade stock, most of which sits in the freezer waiting for a chilly night when turkey noodle soup is a quick solution to the question "What's for dinner?" Unfortunately for the stock but quite happily for the rest of us San Franciscans, warm weather has taken up temporary residence in these parts, so soup has been on the back burner, so to speak. But back in late November when temps were still brisk in the low 50s (here, my East Coast friends may shout whatever expletives come to mind), comfort foods were definitely on the brain.
Purists will say that a pot pie must be just that: a pie complete with buttery, flaky crust on the top and the bottom. I get it (admission: I love Marie Calendar's frozen chicken pot pies dumped on a pile of hot white rice), but (1) who has time to whip up pie dough on a weeknight?, and (2) it's hardly a light meal. So I substituted store-bought puff pastry for the crust and focused on a rich, hearty filling for my turkey pot pie. For the recipe, read on.