TURKEY POTPIE WITH CHEDDAR BISCUIT

Ingredients

For the 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 (you can substitute a potato here)
• 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
• 3 1/2 cups of turkey or chicken stock (low sodium)

For the 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 Parmesan cheese
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

Directions

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 skillet, 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.

Make biscuit crust and bake pie:
Preheat oven to 400 degrees with rack in the middle.
Sift together flour, baking powder, baking 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 a dough forms.

Reheat the filling and transfer to a 9x13 baking dish.  Drop biscuit dough onto filling in 8 large mounds, leaving space between biscuits.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.  Let stand 10 minutes before serving.

You have to watch the salt here.  If you are using leftover turkey that was brined, you will want to cut back on your use of salt in this recipe.  Make sure you use low sodium stock or even better, make your own.

This is a tummy warming Fall or Winter meal, perfect for leftovers or a store-bought rotisserie chicken.  I'm sure it will be a hit in your house as it has been in mine.

eat. love. live well.