Turkey Pot Pie with Cheddar Biscuit Crust
This simple-to-prepare pot pie is a perfect excuse for all that leftover Thanksgiving turkey. The cheesy crust is so good that you’ll want to bake it as a stand-alone biscuit—use just a cup of buttermilk for a stiffer consistency.
Recipe information
Yield
makes 8 servings
Ingredients
for stock
for filling
for biscuit crust
Preparation
make stock
Step 1
Separate parts of the carcass and put, along with skin, in an 8-quart pot. Cover the bones with the 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).
make filling
Step 2
Cook the onion, carrots, celery, parsnip, thyme, salt, and pepper in the butter in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until the vegetables are almost tender, 10 to 12 minutes. Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Step 3
Sprinkle with the flour and cook, stirring constantly, 2 minutes. Stir in the reserved stock, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in the turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
make biscuit crust and bake pie
Step 4
Preheat the oven to 400°F, with the rack in the middle.
Step 5
Sift together the flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add the cheeses and toss to coat. Blend in the butter with a pastry blender or your fingertips until the mixture resembles coarse meal. Add the buttermilk and stir just until a dough forms.
Step 6
Drop the biscuit dough onto the filling in 8 large mounds, leaving spaces between the biscuits. Bake until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
