Turkey Potpie with Cheddar Biscuit Crust Recipe

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Turkey Potpie with Cheddar Biscuit Crust
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Ingredients
21
Count
Nutrition
3539
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Make stock: 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).
  2. Make filling: 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.
  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.
  4. Make biscuit crust and bake pie: Preheat oven to 400°F with rack in middle.
  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.
  6. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
  7. Cooks' notes:
  8. · If using carcass and meat from a brined turkey, filling may need little or no salt. · Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough. · You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3539.08 Kcal (14817 kJ)
Calories from fat 2746.84 Kcal
% Daily Value*
Total Fat 305.2g 470%
Cholesterol 724.41mg 241%
Sodium 1861.69mg 78%
Potassium 2819.26mg 60%
Total Carbs 39.98g 13%
Sugars 2.52g 10%
Dietary Fiber 2.73g 11%
Protein 145.98g 292%
Vitamin C 3.9mg 6%
Vitamin A 0.3mg 11%
Iron 11.1mg 62%
Calcium 368.7mg 37%
Amount Per 100 g
Calories 256.74 Kcal (1075 kJ)
Calories from fat 199.27 Kcal
% Daily Value*
Total Fat 22.14g 470%
Cholesterol 52.55mg 241%
Sodium 135.05mg 78%
Potassium 204.52mg 60%
Total Carbs 2.9g 13%
Sugars 0.18g 10%
Dietary Fiber 0.2g 11%
Protein 10.59g 292%
Vitamin C 0.3mg 6%
Iron 0.8mg 62%
Calcium 26.7mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 95.7
    Points
  • 96
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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