Turkey Potpie with Cheddar Biscuit Crust

Ingredients

• ¼ cup grated Parmigiano-Reggiano
• ½ pound mushrooms
• 3 tablespoons unsalted butter
• 1 teaspoon thyme
• 1 12- to 14-pound roast turkey
• 1 large parsnip
• 2 celery ribs
• + 14 more ingredients
• • ¾ stick unsalted butter
  • 1 cup coarsely grated extra-sharp Cheddar
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 large carrots
  • 10 cups water
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour
  • 4 cups roast turkey meat
  • ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 10-ounce package frozen baby peas
  • 1 medium onion
  • 1 ¼ cups buttermilk

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). Cook onion, carrots...

View full recipe at Epicurious