Preheat the oven to 375 degrees F (190 degrees C).
Celery (2 stalks)
into bite-size pieces. Slice the
Button Mushrooms (8 oz)
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)
Fresh Thyme (1 tsp)
Saute until vegetables are just tender for about 6 to 7 minutes.
All-Purpose Flour (3 Tbsp)
over the vegetables and stir until well combined.
Low-Sodium Chicken Broth (3 cups)
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 and Pepper (to taste)
Remove from heat and stir in the
Frozen Green Peas (1 cup)
Frozen Pearl Onions (1 1/2 cups)
Turkey Breasts (3 cups)
For the biscuit topping, in a medium bowl combine the
All-Purpose Flour (1 3/4 cups)
Baking Powder (1 tsp)
Baking Soda (1/2 tsp)
Salt (1/2 tsp)
Ground Black Pepper (1/2 tsp)
, and sliced
Unsalted Butter (1/2 cup)
and cut it into the flour with a pastry cutter or 2 knives until it resembles coarse meal.
Buttermilk (3/4 cup)
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 (to taste)
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.