Turkey and Biscuits Casserole with Lemon and Dill

thepioneerwoman.com

Kasia Olm

subheading: FOR THE TURKEY CASSEROLE FILLING:

5 tbsp. Unsalted Butter, Divided

1 c. Chopped Yellow Onion

1 c. Peeled And Chopped Carrot

1 c. Chopped Celery

3 cloves (Large) Garlic, Minced

⅓ c. All-purpose Flour

⅓ c. Low Sodium Chicken Broth

2 c. Whole Milk

1 tsp. Dry Mustard

1 tsp. Dijon Mustard

1 tsp. Kosher Salt, Or More To Taste

¼ tsp. Freshly Ground Black Pepper

¼ c. Grated Parmesan Cheese

2 tbsp. Chopped Fresh Dill

1 whole Lemon, Zested

2 tbsp. Freshly Squeezed Lemon Juice

4 c. Cubed Cooked Turkey

1 c. Frozen Peas

subheading: FOR THE BISCUITS:

1 c. All-purpose Flour

1 tbsp. Sugar

2 tsp. Baking Powder

¼ tsp. Kosher Salt

1 whole Lemon, Zested

1 tsp. Minced Fresh Dill

⅓ c. Milk

3 tbsp. Unsalted Butter, Chilled And Diced

Directions at thepioneerwoman.com

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