Turkey Apple Pot Pie with Cheddar Biscuit Crust

Ingredients

• 2 teaspoon double-acting baking powder 
• 1 tablespoon baking soda 
• 0.3 teaspoon pepper black freshly ground to taste
• 1.3 cup buttermilk well-shaken
• 1.5 cup coarsely cheddar extra-sharp grated
• 3.5 cup chicken stock see 
• 2 cup flour all-purpose
• 0.5 teaspoon kosher salt to taste
• 1  onion roughly chopped
• 1 teaspoon thyme leaves 
• 4 cup roast turkey meat cut into ½-inch pieces
• 3 tablespoon butter unsalted
• 2 tablespoon vegetable shortning 

Equipment

• bowl
• oven
• pot
• blender

Directions

1. Cook onion, carrots, celery, parsnip, apples and thyme in butter season with salt and pepper in a 12-inch-wide shallow pot, covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes.
2. Sprinkle with ¼ cup flour and cook, stirring constantly, 2 minutes. Stir in stock , scraping up any brown bits as you pour in the stock. Bring the pot to a boil, stirring, then lower the heat and simmer until slightly thickened, about 5 minutes. Stir in turkey, and additional salt and pepper to taste. This part can be done up to one day in advance. Bring the mixture back up to a simmer when ready to proceed. Preheat oven to 375 degrees F with rack in middle of the oven. Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl.
3. Add cheese and toss to coat. Blend in butter and shortening with a pastry blender until mixture resembles coarse meal.
4. Add buttermilk and stir just until a rough dough forms. Drop biscuit dough onto filling in68 large mounds, leaving spaces between biscuits so that can rise.
5. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes.
6. Let stand 10 minutes before serving.