Turkey Potpie with Cheddar Biscuit Crust

american cheese dairy poultry turkey vegetable bake thanksgiving kid-friendly dinner lunch cheddar fall winter gourmet small plates

Ruth Cousineau

Makes 8 servings

Source

Ingredients

Carcass and skin from a 12- to 14-pound roast turkey

10 cups water

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 pound mushrooms, trimmed and quartered

1/4 cup all-purpose flour

4 cups roast turkey meat, cut into 1/2-inch pieces

1 (10-ounce) package frozen baby peas, thawed

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

Method

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).

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.

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.

Preheat oven to 400°F with rack in middle.

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.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.