Turkey Potpie with Cheddar Biscuit Crust
"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...."
INGREDIENTS
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For stock:
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•Carcass and skin from a 12- to 14-pound roast turkey
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•10 cups water
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For filling:
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•1 medium onion, coarsely chopped
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•2 large carrots, cut into 1/2-inch pieces
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•2 celery ribs, cut into 1/2-inch pieces
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•1 large parsnip (peeled), cored and cut into 1/2-inch pieces
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•1 teaspoon chopped thyme
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•3 tablespoons unsalted butter
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•1/2 pound mushrooms, trimmed and quartered
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•1/4 cup all-purpose flour
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•4 cups roast turkey meat, cut into 1/2-inch pieces
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•1 (10-ounce) package frozen baby peas, thawed
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For biscuit crust:
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•2 cups all-purpose flour
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•2 teaspoons baking powder
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•1 teaspoon baking soda
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•1/2 teaspoon salt
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•1/2 teaspoon black pepper
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•1 cup coarsely grated extra-sharp Cheddar
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•1/4 cup grated Parmigiano-Reggiano
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•3/4 stick cold unsalted butter, cut into 1/2-inch pieces
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•1 1/4 cups well-shaken buttermilk
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