Turkey Pot Pie with Cheddar and Rosemary Biscuits
This is one of Carl’s new favorite “comfort” meals.
By Leann Albrecht
Jan -2011
FOR STOCK
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
OR
6 cups chicken stock – with no MSG
FOR FILLING
1 large onion, coarsely chopped
1 whole head of garlic
2 – 3 large carrots, cut into 1/2-inch pieces
2 celery stalks, cut into 1/2-inch pieces
2 – 3 large potatoes (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme or basil
3 tablespoon butter (use butter if using canned stock – but not if using stock
from carcass)
1 tsp sea salt
1/4 cup all-purpose flour
3 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed
1/2 cup dry sherry
FOR BISCUIT CRUST
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
3 tablespoons finely chopped fresh rosemary
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
MAKE STOCK:
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 6 cups stock (reserve remainder for another use).
ADD TO STOCK ON STOVE TOP:
Onion, garlic, carrots, celery, potato, butter, and thyme or basil with salt and 1/2 teaspoon pepper. Simmer for 15 minutes or until vegetables or tender. Sprinkle with flour and cook, stirring constantly, 2 minutes. Bring to a boil then simmer until slightly thickened, about 3 minutes. Stir in turkey and peas and sherry. Transfer to a large baking dish then top with biscuit crust.
MAKE BISCUIT CRUST AND BAKE PIE:
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheese and rosemary 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.
Preheat oven to 400°F – with rack in middle.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving. Serves 6
NOTE:
You can substitute another turkey stock or chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
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