Turkey Potpie with Cheddar Biscuit Crust

Ingredients for Turkey Potpie with Cheddar Biscuit Crust

• Carcass and skin from a 12- to 6.4kg roast turkey

• 2400ml 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

• 230g mushrooms, trimmed and quartered

• 30g plain flour

• 500g roast turkey meat, cut into 1/2-inch pieces

• 1 (275g) package frozen baby peas, thawed

• 250g plain flour

• 2 teaspoons baking powder

• 1 teaspoon bicarbonate of soda

• 1/2 teskedar salt

• 1/2 teaspoons black pepper

• 150g coarsely grated extra-sharp Cheddar

• 40g grated Parmigiano-Reggiano

• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces

• 300ml well-shaken buttermilk

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 850ml stock (reserve remainder for another use).

Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoons salt and 1/4 teaspoons 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 (850ml ), 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.

Preheat oven to 204°C with rack in middle.

Sift together flour, baking powder, bicarbonate of 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.

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