Gluten-Free Turkey Pot Pie with Cheesy Biscuit Topping

Preheat oven to 350 F.

Prepare Turkey Filling: Heat oil in a large skillet over med.-low heat; add onion, celery, carrots and garlic. Cook until vegetables are softened and onions are translucent, about 8 min.

Sprinkle with 1/2 cup rice flour and cook 2 min. more. Raise heat to high; whisk in vegetable stock. When mixture simmers, add turkey, pepper, thyme and sage; simmer until thickened, 2 to 3 min.

Prepare Cheesy Biscuit Topping: Combine remaining 2 cups rice flour, baking powder, baking soda, salt and pepper in the work bowl of a food processor. Pulse to combine. Add butter, cheddar and Parmesan; pulse 4 or 5 times for 2 sec. each time, until butter is in pea-size pieces. Transfer mixture to a large bowl and stir in enough cream until dough holds together. (You may not use all of the cream.)

Pat or roll dough to 1-in. thickness on a lightly floured surface. Trim edges and cut into 6 squares.

Divide turkey mixture among 6 individual oven-safe dishes or ladle into one med. oven-safe casserole dish. Top each individual dish with one biscuit, or top larger casserole dish with all biscuits, leaving a half-inch space between each biscuit.

Place casserole dish(es) on a baking sheet. Bake until biscuits are golden brown, 23 to 25 min.