Turkey Pot Pie with Biscuit Topping

12 tablespoons butter
1 small onion, chopped
2 celery ribs, diced
3/4 cups all-purpose flour
5 cups chicken stock
1 teaspoon chicken bouillon granules
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 cup heavy cream
3 cups cubed turkey meat (from leftover turkey)
8 – 10 ounces frozen peas and carrots

FOR THE BISCUIT TOPPING

1 cup biscuit mix such as Bisquick
1 egg
1/2 cup milk I use whole milk)

Preheat the oven to 350 degrees Fahrenheit.
In a large pot or Dutch oven melt the butter over medium heat. Add the onions and celery and cook for about 4 – 5 minutes or until the onions become translucent,
Whisk in the flour and cook for about 2 – 3 minutes stirring constantly. Slowly stir in about half of the stock. Pour in the remaining of the stock the stirring constantly until the mixture becomes smooth. Simmer for 2 – 3 minutes or until the sauce thickens.
Add the chicken bouillon, poultry seasoning, ground black pepper, dried thyme and heavy cream and mix to combine. Simmer for 1 to 2 minutes.
Add the cubed turkey meat and frozen vegetables. Mix well and and season to taste. Pour the turkey mixture into a 10-inch baking dish.

TO MAKE THE BISCUIT TOPPING

In a small bowl, combine the biscuit mix, egg and milk. Whisk until smooth and pour over the turkey mixture.
Bake uncovered for 30 minutes or until lightly brown.