Preheat the oven to 400*F.

Melt the butter over medium-high heat in a large saucepan. Add the carrots, onions, garlic, and potatoes and stir to coat.

Whisk in the flour until thick and creamy, then slowly whisk in the chicken stock/broth. Let the mixture come to a boil, then reduce the heat to a simmer and cover the pan. Simmer for 10-15 minutes or until the carrots and potatoes have softened through.

While the vegetables are cooking, make the biscuits. Add the dry ingredients to a large bowl and whisk or sift to combine. Slowly add the milk and stir until the dough is wet and sticky.

Turn the dough onto a floured surface and carefully pat into a large square. Using a sharp knife or a pastry scraper, slice the biscuit into 6 squares/rectangles and let the dough rest for a few minutes.

While the dough is resting, spread the cooked turkey evenly on the bottom of a 9"x13" baking dish.

Once the vegetables have softened, remove from heat and pour the mixture evenly over the turkey.

Using a metal pastry scraper or spatula, lift the squares of biscuit dough and arrange on top of the casserole, side by side and evenly spaced, but not touching. Sprinkle the biscuit dough squares with a little salt.

Bake for 20-25 minutes, or until the liquid is bubbling at the sides of the dish, and the biscuits have browned.

Remove and let cool slightly before serving.