10cupsfrozen mixed vegetables*,defrosted at room temperature for 1 hour
1canPillsbury original or flaky biscuits
1/4teaspoonground black pepper
1largeegg yolk,whisked with 1 tablespoon water
Fresh parsley for garnish
Preheat oven to 350 degrees.
Prepare an oven-safe casserole dish by lightly greasing it with non-stick cooking spray.
In a large bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, onion powder, salt, black pepper, and dried thyme.
Add the frozen vegetables and turkey. Gently fold in the veggies and turkey with a rubber spatula.
Pour the entire contents of the bowl into the prepared casserole dish.
Cover casserole dish with aluminum foil and bake for 30 minutes.
Remove from oven. Remove foil and discard. Line up biscuits in a row. Brush each biscuit with egg yolk and water mixture. Sprinkle dried chives on top. Return to oven, uncovered, and bake for 15 minutes.
Top with fresh parsley for garnish and serve immediately.
*I used President's Choice brand Vegetable Medley (green beans, corn, peas, edamame, and baby carrots)