Ingredients
- 1/4 cup butter
- 3 cups yellow onion, diced
- 1.5 cups carrots, diced
- 1.5 cups celery, diced
- John Henry’s Texas Chicken Tickler
- 1/4 cup flour
- 1 tbsp garlic
- 1 tbsp thyme
- 2 qt vegetable stock
- 1 cup heavy cream
- 1 lb cooked turkey, shredded/diced
- 2 cups bisquick
- 2/3 cup milk
Instructions
Preheat a Lodge Logic 7 quart dutch oven over medium heat. Melt the butter in the dutch oven. Add the onion, carrots, celery and season with 1-2 tbsp John Henry’s Texas Chicken Tickler. Cook until onions are translucent and carrots and celery are softened, about 10 minutes.
Add the flour and garlic. Cook for one minute, stirring constantly. Add the thyme, sage, vegetable stock and cream. Bring to a simmer. Mix the bisquick and milk together to for a biscuit dough.
Add the shredded turkey and frozen corn. Spoon in small bits of the biscuit dough. Allow to return to a simmer. Continue cooking another 10-15 minutes to cook the dough and heat the turkey.
