Name: Turkey Potpie with Cheddar Biscuit Crust
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 8 servings
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

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Turkey Potpie with Cheddar Biscuit CrustRomulo Yanes

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.

Cooks' notes:

· 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.

Recipe notes

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