Turkey Pot Pie with Cheddar Biscuit Crust
If you're cooking for a crowd tomorrow, chances are you're going to have leftovers. Sandwiches are great, but my kids' favorite way to eat any extra turkey is baked in a savory pie.
This simple pot pie features a cheddar biscuit crust that is good enough to be baked on its own (use just a cup of buttermilk for a stiffer batter). Having not yet cooked my Thanksgiving turkey, I used meat from three roasted turkey thighs, and substituted sweet potato for the parsnip. My daughters insisted I leave out the peas.
- 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 fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 1/2 pound mushrooms, trimmed and quartered
- 1/4 cup all-purpose flour
- 3 1/2 cups turkey stock or broth
- 4 cups roast turkey, cut into 1/2-inch pieces
- 10-ounce package frozen baby peas, thawed
- For 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 cheese
- 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
Cook onions, carrots, celery, parsnip, thyme, salt and pepper in butter in a 12-inch wide shallow pot, 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, scraping up any browned 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 crust.
Preheat oven to 400 degrees, with rack in the middle.
Sift together flour, baking powder and soda, salt and pepper in 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 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.
-- Adapted from "The Epicurious Cookbook" by Tanya Steel & The Editors of Epicurious (Clarkson Potter, Oct. 2012)recipes - whatsfordinner - foodcolumn
Gretchen McKay: firstname.lastname@example.org, 412-263-1419 or on Twitter @gtmckay. First Published November 21, 2012 5:00 AM