• Preheat the oven to 375°F (190°C).
• In a large skillet or pan, melt the butter over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes, or until the vegetables start to soften.
• Stir in the flour and cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the turkey or chicken broth and milk, ensuring there are no lumps. Cook, stirring continuously, until the mixture thickens, about 5-7 minutes.
• Add the diced turkey, frozen peas, frozen corn, dried thyme, salt, and black pepper. Stir well and simmer for an additional 5 minutes. Remove from heat and set aside.

Prepare the Biscuit Topping

• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add the buttermilk, stirring with a fork until just combined. Be careful not to overmix; the dough should be slightly shaggy.
• Turn the dough out onto a lightly floured surface. Fold the dough over itself about 5 times to create layered biscuits. Roll out until about 1 inch thick.
• Using a floured biscuit cutter, cut the biscuits without twisting the biscuit cutter. Place the biscuits over the turkey filling.
• Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown, and the filling is bubbling.
• Remove from the oven and let it cool for a few minutes.
• Garnish with chopped fresh parsley if desired.
• Serve hot and enjoy your delicious homemade turkey pot pie with biscuits!