Preheat your oven to 400°F (200°C).

Melt the butter in a large cast iron skillet or medium saucepan over medium heat. Add the flour and cook, stirring constantly, for about 1-2 minutes until it forms a paste.

Gradually whisk in the chicken broth and milk. Continue to whisk until the mixture thickens and becomes smooth.

Stir in the shredded turkey, carrots, peas, sweet corn, salt, pepper, thyme, and sage. Cook for another 5 minutes until the vegetables are tender.

If using a cast iron skillet, keep the filling in the skillet. If using a round pie dish, transfer the filling to the pie dish.

In a large bowl, whisk together the flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the milk until just combined. Fold in the chopped parsley and chives.

Drop spoonfuls of the biscuit dough over the turkey filling in the cast iron skillet or round pie dish.

Place the skillet or pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbling.