Turkey Potpie with Cheddar Biscuit Crust

Ingredients for Turkey Potpie with Cheddar Biscuit Crust

• Carcass and skin from a 12- to 6.4kg roast turkey

• 2400ml 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

• 230g mushrooms, trimmed and quartered

• 30g plain flour

• 500g roast turkey meat, cut into 1/2-inch pieces

• 1 (275g) package frozen baby peas, thawed

• 250g plain flour

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 240ml coarsely grated extra-sharp Cheddar

• 40g grated Parmigiano-Reggiano

• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces

• 300ml well-shaken buttermilk

How to make Turkey Potpie with Cheddar Biscuit Crust

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 850ml stock (reserve remainder for another use).

Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoons salt and 1/4 teaspoons 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 (850ml ), 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.

Preheat oven to 204°C with rack in middle.

Sift together flour, baking powder, bicarbonate of 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.