Directions

1. In a Dutch oven, sauté onion, carrot and celery with oil on medium-high for 5 minutes.
2. Add stock and turkey to Dutch oven. Stir. Cover and reduce heat to medium-low. Simmer mixture for 15 minutes, until veggies are tender.
3. Preheat oven to 375F. Place 6 ramekins on a baking tray. Set aside.
4. Add corn and edamame beans to Dutch oven, stir and continue simmering.
5. 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.
6. In a medium bowl, combine biscuit ingredients. Be mindful not to over mix the dough.
7. Fill ramekins with turkey mixture and top with a large dollop biscuit dough. Gently spread evenly with the back of a spoon.
8. Bake filled ramekins in the oven for 15 minutes until biscuits are fluffy and golden.
9. Serve mini turkey pies with your favourite winter salad, and a dollop cranberry sauce!