Recipe by Queen Dragon Mom
From Gourmet Magazine, November 2007, page 208. Made this for lunch New Year's Day and it was a hit. Substitute chicken if you wish. If you don't feel like messing with the vegetables, use a thawed bag of frozen stew veggies or mixed veggies. Works great. I am not including the stock recipe from the magazine as it is a standard carcass/skin one that doesn't need explanation. I cut the recipe in half and cooked it in an 11-inch enameled cast iron frying pan. Works great. If you are feeling adventurous, sub. chunks of beef, beef stock and some red wine, maybe some garlic and a shot of Worcestershire and make a beef pot pie. If you try it, let me know how it turns out.
- 1 medium onion, chopped coarsely
- 2 large carrots, scraped and cut into 1/2 pieces
- 2 celery ribs, cut into 1/2 inch pieces
- 1 large parsnip, peeled, cored and cut into 1/2 inch chunks
- 1 teaspoon chopped thyme, 1/2 tsp dry thyme
- 3 tablespoons unsalted butter
- 1⁄2 lb mushroom, trimmed and quartered
- 1⁄4 cup flour
- 4 cups turkey meat, cut into 1/2 inch pieces
- 1 (10 ounce) package baby peas, thawed
- 3 1⁄2 cups turkey stock
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup extra-sharp cheddar cheese, coarse grated
- 1⁄4 cup parmesan cheese, grated
- 6 teaspoons cold butter, cut in chunks
- 1 1⁄4 cups buttermilk, well shaken
Directions See How It's Made
- Cook onion, carrots, celery, parsnip and thyme in butter with salt and pepper in a 3 - 4 quart oven proof shallow pot. Stir occasionally, cook until almost tender, about 10 - 12 minutes.
- Add mushrooms and cook, stirring, until tender, 5 - 7 minutes.
- Sprinkle with the flour and cook, stirring constantly, for 2 minutes.
- Stir in stock, bring to a boil, reduce to a hard simmer while stirring. This should thicken in about 3 minutes.
- Stir in turkey, peas, salt and pepper to taste.
- Remove from heat while making biscuits.
- Biscuit crust:.
- Preheat oven to 400°F.
- Sift dry ingredients into medium bowl. Add cheeses and toss around to cover cheese with flour mixture.
- Add cold butter and work into cheese/flour mixture until it is the consistency of a coarse meal.
- Stir in buttermilk. Stir only until a dough forms.
- Return pan with filling to heat. Bring up to a hard simmer again and drop biscuit mix onto filling.
- Place in oven and bake for around 40 minutes, or until filling is bubbly and crust has puffed up and is golden brown.
- Remove from heat and let stand for about 10 minutes before serving.