There’s a big chance you’ll find yourself with leftover turkey this week and wondering what the best way is to repurpose this large bird. A warm soup would seem a good idea to combat the winter chills, sandwiches an easy but not so special treatment, but my very favorite has to be a rich and creamy pot pie.
Leftover Christmas turkey joins carrots, peas, onions, celery, turnips and mushrooms (you could use any other vegetables you want) into a flavorful filling.
While you can certainly stick to the more traditional pie crust or phyllo dough topping, homemade biscuits truly make this dish more spectacular, on top of being more filling.
Think of it as a superloaded version of biscuits and gravy…not a bad thing at all!
You could even make individual portions instead of using a rectangular baking dish which I’m sure kids would be big fans of. In any case, the combination of hearty filling topped with these light and fluffy biscuits will surely become a favorite staple.
| Cook Time: | 60 min |
| Prep Time: | 60 min |
| Total Time: | 150 min |
| Category: | Main dish |
| Yield: | 8 |
2. 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-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.
3. 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.
4. Make biscuit crust and bake pie: Preheat oven to 400°F with rack in middle. 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.
5. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water
*Or replace with 3.5 cups of store bought chicken stock
For 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 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
For 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 Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
