Turkey Potpie with Cheddar Biscuit Crust |
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Prep Time: 60 Minutes Cook Time: 90 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This recipe could easily become a year-round favoritesimply 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. Ingredients:
carcass and skin from a 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 thyme |
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 |
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 |
Directions:
1. 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).
2. 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.
3. 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.
4. Make biscuit crust and bake pie: Preheat oven to 400°F with rack in middle.
5. 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.
6. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
7. Cooks' notes:
8. · 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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