Turkey and Biscuits

Ingredients:

• 1 yellow onion
• 1 pkg. (10 oz.) Phillips Gourmet baby Bella mushrooms
• 3 carrots
• 3 ribs celery
• 1 pkg. (¾ oz.) Nature's Basket organic thyme
• 4 Tbsp. Giant Eagle unsalted butter
• 4 Tbsp. Giant Eagle all-purpose flour
• 2 cups Market District chicken stock
• 1 lb. leftover turkey, diced
• 8 oz. Philadelphia original cream cheese spread
• 10 oz. Cascadian Farm organic sweet peas
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• 1 pkg. (8 ct.) Giant Eagle jumbo flaky buttermilk biscuits
• ¼ cup Giant Eagle heavy cream

Directions:

  Prep Time: 10 min. • Cook Time: 45 min.

Preheat oven to 400°F. Peel and dice the onion. Quarter the mushrooms. Peel and dice the carrots into ½-inch dice. Dice the celery into ½-inch dice. Chop the thyme.

In a large stock pot, melt the butter over medium-high heat. Once melted add the onions and let cook, stirring occasionally until soft and translucent but not browned, about 4 minutes. Add the mushrooms and 1 tablespoon of the chopped thyme. Continue to cook until the mushrooms have softened, about 3 minutes.

Add the flour and stir to combine, cooking for another 2 minutes. Add the chicken stock, carrots and celery. Bring to a boil, stirring constantly. Once boiling, reduce heat to medium-low and continue to cook until the carrots are tender, about 10 minutes. Stir in the turkey, cream cheese and frozen peas. Adjust seasoning to taste with salt and pepper.

Transfer the turkey mixture to a 8x12-inch casserole dish. Top with the biscuits and brush the tops of the biscuits with the cream.

Place in oven and bake until the biscuits are golden brown and cooked through, about 20-25 minutes.