Ingredients
3 cups shredded cooked turkey1 large sweet onion, chopped1 large potato, peeled and cubed2 large carrots, chopped2 celery ribs, chopped2 bay leaves1 teaspoon salt1/2 teaspoon poultry seasoning1/2 teaspoon dried thyme1/4 teaspoon pepper1 carton (32 ounces) chicken broth1/3 cup cold water3 tablespoons cornstarch1/2 cup frozen corn, thawed1/2 cup frozen peas, thawed1 cup biscuit/baking mix1/3 cup 2% milk
Preparation
In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours.
Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.
Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.
