• We made this today, it was delicious! I wish I would've doubled the cheddar biscuit topping to make a pan of extra biscuits (I did double it for you, although you may want to double it again as it only makes about 5-7 extra biscuits) - they were tasty! Double the recipe for the filling if you want to serve it in a 13x9 inch baking dish instead of the shallower round casserole dish I did.
• Make the filling ahead of time and refrigerate until ready to use. When ready to prepare meal, make biscuit mix (only take 5 minutes!) and bake.
• Recipe is modified from the November 2007 issue of Gourmet.
• 1 medium onion, coarsely chopped
• 3 large carrots, cut into 1/2-inch pieces
• 1 celery ribs, chopped
• 1 teaspoon chopped FRESH thyme (optional)
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, sliced
• 1/4 cup all-purpose flour
• 3ish cups roast turkey meat, cut into 1/2-inch pieces or shredded
• 1 (10-ounce) package frozen baby peas, thawed
• 3 c. chicken or turkey broth
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 1/4 cup coarsely grated extra-sharp Cheddar
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk
1. For filling: Preheat oven to 400°F with rack in middle. Cook onion, carrots, celery, parsnip, and fresh thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large pot covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 3 to 6 minutes.
2. Sprinkle veggies with flour and cook, stirring constantly, 2 minutes. Stir in 3 c. broth, 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. Mix until thoroughly heated and pour into a greased (with spray oil) casserole dish.
3. For biscuit crust: In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. 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 (dough will be wet and sticky like a thick/chunky pancake batter). Drop biscuit dough onto filling in large mounds, leaving a little space between biscuits. If making extra biscuits, drop in rounded mounds onto a baking sheet and bake 12-15 minutes (you can stick them in the oven on a higher rack the last 15 minutes of baking the pot pie).
4. Bake until biscuits on top of filling are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.