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Turkey Potpie with Cheddar Biscuit Crust

Ruth Cousineau
  • 180 minutes
  • Serves 8

INGREDIENTS

4 cups

Turkey meat, roast

1 10 ounce package

Baby peas, frozen

2

Carrots, large

2

Celery, ribs

1/2 lb

Mushrooms

1

Onion, medium

1

Parsnip, large

1 tsp

Thyme

2 tsp

Baking powder

1 tsp

Baking soda

1/2 tsp

Black pepper

2 1/4 cups

Flour

1/2 tsp

Salt

3 tbsp

Butter, unsalted

3/4 stick

Butter, unsalted

1 1/4 cups

Buttermilk

1 cup

Cheddar, sharp

1/4 cup

Parmigiano-reggiano, grated

10 cups

Water

Carcass and skin from a 12- to 14-pound roast turkey