Turkey Potpie with Cheddar Biscuit Crust
A comforting potpie that transforms leftover roast turkey into a luxurious dish, featuring tender vegetables in a rich gravy topped with cheesy, flaky biscuits. Perfect for using up holiday turkey leftovers.
Ingredients
- •1 whole Carcass and skin from a 12- to 14-pound roast turkey
- •10 cups water
- •1 medium onion
- •2 large carrots
- •2 ribs celery
- •1 large parsnip
- •1 teaspoon chopped thyme
- •3 tablespoons unsalted butter
- •½ pound mushrooms
- •¼ cup all-purpose flour
- •4 cups roast turkey meat
- •10 ounce frozen baby peas
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •½ teaspoon black pepper
- •1 cup extra-sharp Cheddar
- •¼ cup Parmigiano-Reggiano
- •¾ stick cold unsalted butter
- •1¼ cups buttermilk
Cooking Instructions
- 1.
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).
90 min
- 2.
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.
17 min
- 3.
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.
5 min
- 4.
Preheat oven to 400°F with rack in middle.
10 min
- 5.
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.
15 min
- 6.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
50 min