Ingredients
- 12 Mason Dixie Biscuits, thawed in the fridge overnight
- 1 stick butter
- 1 medium yellow onion, chopped
- 5 cloves garlic, chopped
- 2 stalks celery, chopped
- 1/2 C. flour
- 4 C. chicken or turkey broth
- 2 small potatoes, cut into ½ inch cubes (about 1 ½ cups)
- 2 Tbsp. freshly chopped sage, rosemary and thyme
- ¼ tsp. curry powder
- ¼ tsp. red pepper flakes
- 1 bag of frozen peas and carrots (green beans are great here too!)
- 2 C. turkey shredded or cut into ¾ inch cubes
- Salt and Pepper to taste
How To Bake
- Thaw Biscuits in fridge overnight.
- Add butter to a deep pot or dutch oven over medium-high heat.
- Add the onion, garlic and celery and sauté until softened.
- Add the flour and cook until golden brown, stirring often.
- Add the broth, potatoes and herbs and bring to a simmer, stirring frequently. Simmer for 5-10 minutes.
- Add the frozen vegetables, turkey and heavy cream and simmer for another 5 minutes. Season with salt and pepper to taste, remove from heat, and set aside to cool.
- Preheat oven to 400 degrees.
- Once cooled, pour mixture into a 9x13 baking dish and top with 12 Mason Dixie Biscuits. Bake for 35-40 minutes until the biscuits are golden brown.
- Enjoy!
