Homestyle Beef & Biscuit Pot Pie

• Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat. (For 4 servings, use a large, preferably ovenproof, pan.) Add turkey*; season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in Step 5). • Transfer to a plate.

Open package of chicken and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef for turkey.

• Reserve ½ tsp minced thyme (you’ll use it in Step 5). (For 4 servings, reserve 1 tsp minced thyme.) • Heat a drizzle of oil in pan used for turkey over medium-high heat. Add carrots, celery, and diced onion; season with salt and pepper. Cook, stirring, until veggies are softened, 5-7 minutes. TIP: Lower heat if veggies begin to brown too quickly. • Add garlic and remaining minced thyme; cook until fragrant, 30 seconds.

• Add 2 TBSP butter (4 TBSP for 4 servings) to pan with veggies. Once melted, stir in flour; cook for 1 minute. • Pour in 1¼ cups water (1¾ cups for 4), stock concentrates, salt, and pepper. Bring to a boil and cook until thickened, 3-5 minutes. Turn off heat. • Stir in cream cheese until melted, then stir in turkey. Season with salt and pepper. TIP: If filling is too thick, stir in another splash of water. If your pan isn’t ovenproof, transfer filling to an 8-by-8-inch baking dish (13-by-9-inch for 4) after stirring in turkey.

• Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. • Remove biscuits from package; peel apart each biscuit at the center to create two thinner ones. TIP: For a crispier topping, cut the biscuits into quarters instead of peeling them apart. • Evenly top turkey filling with biscuits, then brush with melted butter and sprinkle with reserved minced thyme. • Bake on top rack until biscuits are golden brown and turkey is cooked through, 12-15 minutes.