Turkey Potpie With Cheddar Biscuit Crust

READY IN: 1hr 31minsYIELD: 1 casserole

INGREDIENTS

  • 12lbsturkey, carcass
  • 10cupswater
  • 1onion, coarsely chopped
  • 2celery ribs, cut into 1/2 inch pieces
  • 2carrots, cut into 1/2 inch pieces
  • 1parsnip, peeled, cored and cut into 1/2-inch pieces
  • 1teaspoonthyme, chopped
  • 3tablespoonsbutter, unsalted
  • 1⁄2 lbmushroom, trimmed and quartered
  • 1⁄4 cupflour, all-purpose
  • 4cupsturkey meat, cut into 1/2-inch pieces
  • 1 (10 ounce) package frozen peas, thawed
  • 2cupsflour, all-purpose
  • 2teaspoonsbaking powder
  • 1 teasoon baking soda
  • 1⁄2 teaspoonsalt
  • 1⁄2 teaspoonpepper, ground
  • 1cupcheddar cheese, extra-sharp, coarsely grated
  • 1⁄4 cupparmigiano-reggiano cheese, grated
  • 3⁄8 cupbutter, unsalted, cold, cut into 1/2 inch pieces
  • 1 1⁄4 cupsbuttermilk, well-shaken

    • NUTRITION INFO

    Serving Size: 1 (1187) g

    Servings Per Recipe:8

    Calories: 1462.5

    Calories from Fat 665 g 45 %

    Total Fat 73.9 g 113 %

    Saturated Fat 27.3 g 136 %

    Cholesterol 515.6 mg 171 %

    Sodium 1031.5 mg 42 %

    Total Carbohydrate38.1 g 12 %

    Dietary Fiber 3.7 g 14 %

    Sugars 5.9 g 23 %

    Protein 151.7 g 303 %

    DIRECTIONS

  • 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).
  • MAKE FILLING: Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wise shallow pot(3-to4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10-12 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 and 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.
  • MAKE BISCUIT CRUST AND BAKE PIE: Preheat oven to 400 degrees 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.

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