Recipe adapted from Here
~from Savoring Time in the Kitchen
Filling:
4-6 cups low or no-sodium chicken stock
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces (or a potato can be substituted)
1 teaspoon chopped thyme
1 tablespoon chopped parsley
3 tablespoons unsalted butter
1/2 pound baby portabella mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces (can use meat from making do-ahead gravy)
1 (10-ounce) package frozen baby peas, thawed
For cheddar biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk
1. Make the filling: Bring the chicken stock to a boil in a large pot. Add the carrots, parsnips, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the turkey to the bowl. Can be prepared ahead and refrigerated until ready to use.
2. In another saucepan, cook the onion and mushrooms in the butter and olive oil over moderately low heat, stirring, until softened. Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved stock and whisk. Bring the mixture to a boil while whisking. Add the thyme and and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste. Add the frozen peas and pour the sauce over the turkey mixture, and stir the mixture gently until it is just combined.
3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)
4. Make the biscuit crust: Sift together the flour, baking powder, baking soda, and salt into a large bowl. Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles meal. Add the Parmesan and Cheddar and toss the mixture. Can be prepared up to this point and refrigerated until ready to bake the pot pies.
5. Add the buttermilk and stir until a dough forms.
6. Preheat Oven to 450 F.
7. Drop spoonfuls of the mixture over the turkey filling.
8. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.