1. Thaw the bags of turkey medallions in the refrigerator the day before use.
2. Prepare the biscuits according to the manufacturer’s directions.
3. Remove the turkey from the refrigerator and chop the medallions into smaller pieces using a pastry cutter or scraper. Set aside.
4. In a large pot or tilt skillet, heat the oil on medium-high heat. Add the onions, celery and thyme. Sauté the mixture for 5–8 minutes or until the onions become opaque.
5. Add the carrots, corn, peas, potatoes and chicken broth. Stir frequently to break up the frozen vegetables. Bring to a boil. Reduce the heat to low and add the turkey. Simmer for 10 minutes.
6. In a bowl, whisk together the flour and milk. Slowly add them to the broth mixture. Cook for 5 more minutes or until the soup slightly thickens. Remove the soup from the heat. (Note: If the soup begins to thicken during holding, add small amounts of hot water as needed.)
7. Serve 1 ⅜ cups (1 8-oz. ladle and 1 3-oz. ladle) of soup with 1 biscuit.

CCP: Heat the poultry to 165° F degrees or higher for 15 seconds. Hold at 140° F degrees or lower.