Topped with refrigerator biscuits, this one-pan turkey pot pie packed with fresh herbs is homey, comforting and easy to make for a weeknight dinner.

INGREDIENTS

• 1/2 cup butter
• 1 onion, diced
• 1/4 cup thinly sliced fresh sage leaves
• 2 tbsp finely chopped fresh rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 lb potatoes, peeled and diced
• 1 lb Kentucky Legend Quarter Sliced Turkey, cubed (about 3 1/2 cups)
• 1 cup frozen peas
• 1/2 cup heavy or whipping cream
• 1 clove garlic, minced
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 can (16.3 oz) refrigerated biscuit dough (8 count)
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 400°F.
2. In large, high-sided ovenproof skillet set over medium heat, melt butter. Transfer 1/4 cup melted butter to medium bowl and reserve for Step 5.
3. Add onion, sage, rosemary, salt and pepper to skillet. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Sprinkle with flour. Cook, stirring occasionally, for 2 to 3 minutes or until flour is smooth and foaming.
4. Slowly whisk in broth. Continue to whisk; bring to a boil. Stir in carrot, celery and potatoes; bring back to a boil. Reduce heat to medium. Cook at a simmer, stirring occasionally, for 10 minutes or until vegetables are just starting to soften. Stir in turkey, peas and cream; bring back to a boil. Remove from heat.
5. Meanwhile, to medium bowl of melted butter, stir in garlic, parsley and thyme.
6. Top turkey mixture in skillet with biscuits. Brush biscuits with herbed butter mixture. Sprinkle with Parmesan.
7. Bake for 25 to 30 minutes or until filling is bubbling, vegetables are tender and biscuits are golden brown and set. Let cool for 5 to 8 minutes before serving.

Tip: Use classic or flaky refrigerator biscuits, as desired.

Substitute potatoes with sweet potatoes if preferred.