Turkey Pot Pie with Biscuits Recipe

Prep: Preheat oven to 350℉.
Sauté: Bring large to cast iron skillet to medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add 1 teaspoon garlic and move around until fragrant – about 30 seconds. Add 1 cup carrots, 1 cup celery, 1 cup frozen peas, ½ cup yellow onion, and ½ cup russet potato. Sauté for 5-6 minutes or until veggies are starting to soften.
Pot Pie Filling: Add 3 tablespoons butter and let melt; stir to coat veggies. Add ⅓ cup flour and stir to coat veggies again. Grab a small whisk and slowly start add 2 ⅓ cups chicken 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.
Season: Add 2 cups turkey meat, 1 teaspoon kosher salt, 1 teaspoon dried thyme leaves, ⅛ teaspoon dried oregano leaves, ⅛ teaspoon ground black pepper and ⅛ teaspoon very fine lemon zest. Stir to combine. Taste and adjust any seasonings to your liking.
Bake: Open the 16.3 ounces refrigerated 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: Enjoy right away!