Turkey Biscuit Pie
3 cups shredded cooked turkey or chicken10-12 frozen ready-to-bake biscuits
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cups chopped frozen or fresh veggies of your choice (I used peas, rainbow carrots, mushrooms and corn)
1 large yellow onion, chopped
1 stalk celery, minced
2 tsp sage
2 tsp thyme
1/4 tsp cracked black pepper
salt to taste
butter or olive oil for sauteeing
Preheat oven to 375F
In a large sautee pan, begin by sauteeing all the vegetables in a bit of butter or olive oil, until they are just cooked through, but still crisp. The onions and celery will be translucent, but not browned.
Add both cans of soup, then fill each can 3/4 full with water and pour into pan, and add pepper, sage and thyme. Stir well to combine.
Fold in shredded turkey and taste for seasoning. Only add salt after tasting, as there is quite a bit already in the soup.
Pour mixture into a large baking dish, about 9x12.
Top with frozen biscuits, enough to cover the top. Push each one down slightly. It's okay if they sink in, they will rise and brown beautifully!
Bake for about 30-40 minutes, until the liquid is bubbly and the biscuits are golden brown. Check the biscuits to make sure they are cooked through and not doughy (if so, keep baking.)
Ella says this is her favorite dinner ever!