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Source : Gourmet, submitted by Ruth Cousineau
View all turkey potpie recipes
Turkey Potpie with Chedder Biscuit Crust
For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water

For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
1 large parsnip (peeled), cored and cut into ½-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
½ pound mushrooms, trimmed and quartered
¼ cup all-purpose flour
4 cups roast turkey meat, cut into ½-inch pieces
1 (10-ounce) package frozen baby peas, thawed

For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
¼ cup grated Parmigiano-Reggiano
¾ stick cold unsalted butter, cut into ½-inch pieces
1¼ cups well-shaken buttermilk
View full recipe on Epicurious  
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