Preheat the oven to 375 degrees.

Place the flour in a medium bowl. Add the butter and using your fingers mix the butter with the flour until the mixture resembles pebbles.

Stir in the milk, thyme, and salt and mix until just combined.

Drop the dough by heaping tablespoons onto a foil lined baking sheet. Bake for 18-20 minutes. Remove from oven and cool.

Meanwhile, heat a Dutch oven over medium high heat. Add 1 tablespoon of oil to the pan. Add the turkey and cook for 5 minutes.

Add the remaining oil, onions, carrots, sage, herbs de provence, garlic, black pepper, paprika, and mushrooms. Cook for 5 minutes.

In a small bowl combine the flour and 1/2 cup of chicken stock. Mix until smooth. Add the remaining stock to the Dutch oven and bring to a boil. Stir in the flour and stock mixture.

Add potato and simmer for 20 minutes or until the stew has thickened.

Serve with biscuits.