In a Dutch oven, sauté onion, carrot and celery with oil on medium-high for 5 minutes.
Add stock and turkey to Dutch oven. Stir. Cover and reduce heat to medium-low. Simmer mixture for 15 minutes, until veggies are tender.
Preheat oven to 375F. Place 6 ramekins on a baking tray. Set aside.
Add corn and edamame beans to Dutch oven, stir and continue simmering.
In a small bowl, mix together cream and cornstarch to make a slurry. Add slurry to Dutch oven and stir well. Cook for another 5 minutes until mixture becomes thick and creamy. Season with salt, pepper and thyme. Reduce heat to low and prepare biscuit dough.
In a medium bowl, combine biscuit ingredients. Be mindful not to over mix the dough.
Fill ramekins with turkey mixture and top with a large dollop biscuit dough. Gently spread evenly with the back of a spoon.
Bake filled ramekins in the oven for 15 minutes until biscuits are fluffy and golden.
Serve mini turkey pies with your favourite winter salad, and a dollop cranberry sauce!
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