Turkey Pot Pie With Cheddar Biscuit Crust - cooking recipe

Ingredients

filling
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
biscuit crust
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

Preparation

Filling:
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\u00b0F.
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.
Assembly:
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.