Turkey and Pepper Biscuit Pot Pie

Preheat the oven to 375 degrees F (190 degrees C).

Cut Celery (2 stalks) and Carrots (2) into bite-size pieces. Slice the Button Mushrooms (225 g).

Melt the Unsalted Butter (3 1/2 Tbsp) in a large skillet over medium heat. Add celery, carrots and mushrooms to the pan along with Fresh Rosemary (1/2 tsp) and Fresh Thyme (1 tsp).

Saute until vegetables are just tender for about 6 to 7 minutes.

Sprinkle All-Purpose Flour (3 Tbsp) over the vegetables and stir until well combined.

Add the Low-Sodium Chicken Broth (720 mL) a little at a time, stirring constantly. Bring to a low boil and cook for about 1 minute until the sauce thickens. Taste for seasoning and add a little Salt (to taste) and Ground Black Pepper (to taste).

Remove from heat and stir in the Frozen Green Peas (110 g), Frozen Pearl Onions (225 g) and Turkey Breasts (720 mL).

For the biscuit topping, in a medium bowl combine the All-Purpose Flour (220 g), Baking Powder (1 tsp), Baking Soda (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and sliced Scallion (1 bunch).

Add the Unsalted Butter (110 g) and cut it into the flour with a pastry cutter or 2 knives until it resembles coarse meal.

Add Buttermilk (180 mL) and stir until just combined.

Flour a work surface and turn the dough out onto it. Knead the dough once or twice, then pat it into a rectangle, about 3/4" thick. Use 2 to 3-inch biscuit cutters to form the biscuit. Re-assemble the scraps together, pat to 3/4" and cut out more biscuits.

Spray a casserole dish with Vegetable Oil Cooking Spray (as needed) and transfer the turkey mixture to the dish. Arrange the biscuits on top of the filling.

Brush the biscuits with the Cream (2 Tbsp) and sprinkle with a little additional Ground Black Pepper (to taste).

Bake for 25 to 30 minutes until biscuits are golden brown and filling is bubbling. Serve.