TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
Provided by Ruth Cousineau
Categories Cheese Dairy Poultry turkey Vegetable Bake Thanksgiving Kid-Friendly Dinner Lunch Cheddar Fall Winter Gourmet Small Plates
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- Make stock:
- 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-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.
- Make biscuit crust and bake pie:
- 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.
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[email protected]This recipe looks like it would be a great meal for a cold winter day.
Jutt Krack
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to see what I can find.
PaGal LaRka
[email protected]I'm always looking for new potpie recipes, so I'm excited to try this one.
James e Richadson jr
[email protected]This recipe seems a bit complicated, but I'm willing to try it.
oshifuwa balqees bamidele
[email protected]I'm not sure how this recipe is going to turn out, but it looks delicious.
Mabinty S. Kamara
[email protected]I'm definitely going to make this recipe again.
Md Mahid Khan
[email protected]This recipe is easy to follow and the ingredients are easy to find.
victor olua
[email protected]I'm not a big fan of turkey, but I really enjoyed this potpie. The filling was creamy and flavorful and the crust was flaky and golden brown.
Julyssa Velazquez
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it.
Cap10 zee
[email protected]This recipe is a bit time-consuming, but it's worth it. The potpie is so flavorful and delicious.
Paris Opara
[email protected]The filling was bland. I had to add a lot of salt and pepper to make it taste good.
Bajrangi Yadav
[email protected]The cheddar biscuit crust was a bit too dry for my taste.
Ojinnaka Destiny
[email protected]I love that this recipe uses leftover turkey. It's a great way to use up leftovers and make a delicious meal.
Samr Ahmed
[email protected]I've made this turkey potpie recipe multiple times and it's always a crowd-pleaser. The filling is creamy and flavorful and the crust is flaky and golden brown.
AdrianTracy1
[email protected]This turkey potpie was a hit with my family! The cheddar biscuit crust was the perfect touch.