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2000s Recipes + Menus

Turkey Potpie with Cheddar Biscuit Crust

Serves8
  • Active time:1 hr
  • Start to finish:2 1/2 hr
November 2007
This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

For stock

  • Carcass and skin from a 12- to 14-pound roast turkey
  • 10 cups water

For filling

  • 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 thyme
  • 3 tablespoons unsalted butter
  • 1/2 lb 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

For biscuit crust

  • 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
  • 1/4 cup grated Parmigiano-Reggiano
  • 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
  • 1 1/4 cups well-shaken buttermilk

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.
Cooks’ notes:
  • If using carcass and meat from a brined turkey, filling may need little or no salt.
  • Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
  • You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
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