Turkey Pot Pie with Cheddar Biscuit Crust

Name: Turkey Pot Pie with Cheddar Biscuit Crust
Yield: makes 8 servings
Ingredients: Carcass and skin from 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 fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 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 cheese; 1/4 cup grated Parmigiano-Reggiano cheese; 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 1 1/4 cups well-shaken buttermilk

November 7, 2012

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 notes

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