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.

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.

Swap in beef* for 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.