Preheat oven to 350 degrees F. 

Bring large to cast iron skillet to medium-high heat. Add oil and swirl to coat. Add garlic and move around until fragrant – about 30 seconds.

Add onion, carrots, celery, peas and potatoes. Sauté for 5-6 minutes or until veggies are starting to soften. 

Add butter and let melt; stir to coat veggies. Add flour and stir to coat veggies again. 

Grab a small whisk and slowly start adding in the broth, about 1/3 cup at a time, and then whisk to combine with the flour. Continue whisking and adding the broth until you have a nice thick mixture – ensure the heat remains high enough for the liquid to come to a light simmer as this will help it continue to thicken if it doesn’t do so initially. 

Add salt, pepper, thyme, oregano, lemon zest and turkey. Stir to combine. Taste and adjust any seasonings to your liking.

Open the can of biscuits and place them in a single layer on top of the turkey mixture.

Place the whole skillet in the oven and bake, uncovered, for 30-35 minutes.

Check to make sure the biscuits are cooked all the way through.  If they aren't, continue checking them every 5 minutes until they are done.

Serve immediately.