Turkey Potpie With Cheddar Biscuit Crust

prep time:: 1 Hour
total time:: 2 1/2 hours

Serves 8

Susan Halstedt

It really does serve a crowd, and heats up just as well as leftovers!

ingredients

Turkey Stock:

Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
(Note: It is NOT necessary to make your own stock! It is fine to use store bought.)

Filling:

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

Biscuit Crust:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

directions

Turkey Stock Preparation:

Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).

Filling Preparation:

1
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
2
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Biscuit Crust Preparation and Assembly:

1
Preheat oven to 400°F with rack in middle.
2
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
3
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
4
COOKS’ NOTES:
5
If using carcass and meat from a brined turkey, filling may need little or no salt.
6
Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
7
You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.

notes

Great for leftover roasted turkey OR chicken! In fact – I’ve used this recipe most often with chicken. For the roast chicken, you can buy a rotisserie chicken and shred.

Source: Mary Ford