Preheat your oven to 375°F.
In a cast iron skillet over medium heat, warm 3 tablespoons of olive oil.
Add diced carrots, celery, and onion to the skillet. Sauté until the onions are translucent and the carrots are softened.
Incorporate diced potatoes, corn, and green beans into the skillet.
Add minced garlic to the mix and cook for an additional 3-4 minutes.
Season the mixture with salt, pepper, thyme, basil, onion powder, garlic powder, and chicken bouillon. Give it a good stir.
Add a pat of butter and sprinkle flour over the mixture. Coat everything in the flour, creating a base for a thick, delicious gravy.
Slowly pour in the chicken broth, stirring continuously to avoid lumps.
To make it creamy, add the heavy cream. Stir until the mixture thickens.
It's not your average turkey pot pie. This one is made in a cast iron skillet, skips the bottom crust, and features those delightful buttermilk biscuits.
Turn up the heat to medium-high, bring it to a boil.
Now, the star of the show - add the shredded turkey. Adjust the quantity based on your leftovers. The more seasoned, the better!
Meanwhile, prepare a batch of your favorite buttermilk biscuits. (Refer to the recipe in the description.)
Once the filling is bubbling, arrange the biscuits on top. If they're round, even better! Brush them with a tablespoon of heavy cream for that golden brown finish.
Bake at 375°F until the biscuits are golden brown. Start checking at 15 minutes but be patient; it might take up to 25 minutes.
For that extra touch, give it an additional 2 minutes under the broil.
Serve and enjoy your not-so-traditional, but incredibly delicious Turkey Pot Pie Casserole!