Step 1

In a large heavy-bottomed stock pot or Dutch oven set over medium heat, combine the onion, carrots, celery, parsnip, thyme, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

Stir until the butter melts then cover and cook, stirring occasionally, until the vegetables are almost tender, 10 to 15 minutes.

Step 3

Add the mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Step 4

Sprinkle the vegetables with the flour and cook, stirring constantly, for 2 minutes. Stir in the stock, scraping up any brown bits, and bring it to a boil, stirring. Simmer the mixture until slightly thickened, about 3 minutes.

Step 5

Stir in the turkey and peas. Taste and season the mixture with salt and pepper to taste.

Step 6

Transfer the filling to a 13x9" baking dish. (See Kelly's Notes.)

Step 7

Preheat the oven to 400ºF.

Step 8

In a medium bowl, sift together the flour, baking powder, baking soda, salt and pepper. Add the cheeses and toss to coat.

Step 9

Blend in the butter with your fingertips until the mixture resembles wet sand.

Step 10

Add the buttermilk and stir just until a dough forms. Drop the biscuit dough onto the pot pie filling in 8 large mounds, leaving spaces between biscuits.

Step 11

Bake the pot pie until the biscuits are puffed and golden brown and the filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Step 12

Place the baking dish on a sheet tray before baking in the event any filling spills over.

Step 13

The filling and biscuit dough can be made one day in advance and stored separately. Reheat the filling over low heat just before topping with biscuit dough and baking.

Step 14

The fastest way to chicken pot pie is to make the most of a store-bought rotisserie chicken.

Step 15

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