Turkey Pot Pie with Cheddar and Rosemary Biscuits

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.