Turkey Potpie with Cheddar Biscuit Crust

Name: Turkey Potpie with Cheddar Biscuit Crust
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 whole Carcass and skin from a 12- to 14-pound roast turkey; 10 cups water; 1 medium onion; 2 large carrots; 2 ribs celery; 1 large parsnip; 1 teaspoon chopped thyme; 3 tablespoons unsalted butter; ½ pound mushrooms; ¼ cup all-purpose flour; 4 cups roast turkey meat; 10 ounce frozen baby peas; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup extra-sharp Cheddar; ¼ cup Parmigiano-Reggiano; ¾ stick cold unsalted butter; 1¼ cups buttermilk

A comforting potpie that transforms leftover roast turkey into a luxurious dish, featuring tender vegetables in a rich gravy topped with cheesy, flaky biscuits. Perfect for using up holiday turkey leftovers.

8 servings

3 hr 7 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 whole Carcass and skin from a 12- to 14-pound roast turkey
•10 cups water
•1 medium onion
•2 large carrots
•2 ribs celery
•1 large parsnip
•1 teaspoon chopped thyme
•3 tablespoons unsalted butter
•½ pound mushrooms
•¼ cup all-purpose flour
•4 cups roast turkey meat
•10 ounce frozen baby peas
•2 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•½ teaspoon salt
•½ teaspoon black pepper
•1 cup extra-sharp Cheddar
•¼ cup Parmigiano-Reggiano
•¾ stick cold unsalted butter
•1¼ cups buttermilk

Cooking Instructions

1.
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 3 1/2 cups stock (reserve remainder for another use).
90 min
2.
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.
17 min
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.
5 min
4.
Preheat oven to 400°F with rack in middle.
10 min
5.
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.
15 min
6.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
50 min

Ingredients

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

•10 cups water

•1 medium onion

•2 large carrots

•2 ribs celery

•1 large parsnip

•1 teaspoon chopped thyme

•3 tablespoons unsalted butter

•½ pound mushrooms

•¼ cup all-purpose flour

•4 cups roast turkey meat

•10 ounce frozen baby peas

•2 cups all-purpose flour

•2 teaspoons baking powder

•1 teaspoon baking soda

•½ teaspoon salt

•½ teaspoon black pepper

•1 cup extra-sharp Cheddar

•¼ cup Parmigiano-Reggiano

•¾ stick cold unsalted butter

•1¼ cups buttermilk

Cooking Instructions

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 3 1/2 cups stock (reserve remainder for another use).

90 min

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.

17 min

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.

5 min

Preheat oven to 400°F with rack in middle.

10 min

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.

15 min

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

50 min