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Turkey Potpie with Cheddar Biscuit Crust

['Carcass and skin from a 12- to 14-pound roast turkey', '10 cups water', '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', '1 teaspoon chopped thyme', '3 tablespoons unsalted butter', '1/2 pound mushrooms, trimmed and quartered', '1/4 cup all-purpose flour', '4 cups roast turkey meat, cut into 1/2-inch pieces', '1 (10-ounce) package frozen baby peas, thawed', '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']

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, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Preheat oven to 400°F with rack in middle.
Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

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