As with pretty much every turkey recipe you can substitute roasted chicken breast, or make these into individual sized pot pies by using eight 10 to 12 ounce gratin dishes. Serves 8.
For the stock:
- Carcass and skin from a 12- to 14-pound roast turkey
- 10 cups water
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
- 1 tsp chopped thyme
- 3 Tbs 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
For the biscuit crust:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp 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
To make the 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 3 1/2 cups stock (reserve remainder for another use).
To make the filling:
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon 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 (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. Reheat over low heat just before topping with biscuit crust.
To make the biscuit crust and the bake pie:
Preheat oven to 400°F with rack in the middle of the oven.
Sift together flour, baking powder, baking 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.
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.
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