Ingredients

• 4 Tbsp Unsalted Butter
• 1 ½ cups Carrots diced
• 1 cup Celery diced
• 1 cup Chard chopped
• 1 ½ tsp Minced Garlic
• 1 tsp fresh Rosemary chopped fine
• 1 tsp fresh Sage chopped fine
• 1 tsp fresh Thyme chopped fine
• ½ tsp Kosher Salt
• ½ tsp Freshly ground black pepper
• ¼ tsp Crushed Red Pepper
• ¼ cup Gluten Free 1-to-1 Baking Flour
• 3 ½ cups cooked Turkey cut into small cubes
• 1 cup Turkey Stock
• 1 cup Half and Half
• 1 cup frozen Pearl Onions
• 1 cup Frozen Peas

• 3 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder
• 1 ¾ tsp Paprika
• 1 tsp Baking Soda
• ¾ tsp Kosher Salt
• ¾ tsp Freshly ground black pepper
• ½ cup Unsalted Butter cold and cut into 1/2-inch cubes
• 1 ¼ cups Buttermilk cold

• 3 Tbsp Half and Half
• 1 tsp Flake Salt
• 1 tsp Freshly ground black pepper

Instructions

1. Preheat the oven to 375°F.

1. Melt the butter in a large skillet set over medium-high heat. Add the carrots, celery, chard, garlic and remaining six spices. Sauté until the vegetables are tender, about 6-7 minutes. Sprinkle the flour over the vegetables and stir to combine. Add the turkey, stock and half and half. Stirring constantly, cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the pearl onions and frozen peas. Set aside.

1. In a bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, paprika, baking soda, salt and pepper. Mix on low to combine. Scatter the butter over the flour and mix on medium-low speed until the butter is roughly the size of peas. Add the buttermilk and mix until just combined.
2. Turn the dough onto a lightly floured work surface. Pat the dough into a round that’s about ½ inch thick. Use a 4-inch biscuit cutter to form the biscuit. Bring the scraps together, and pat to ½ inch thick and cut out more biscuits until you have six total.

1. Spray six ramekins with vegetable spray and divide the turkey filling evenly between the dishes. Arrange the biscuits on top of the filling. Brush the biscuits with the cream and sprinkle with a little additional pepper.
2. Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling. Remove from the oven and let cool for 10 minutes before serving.