Preheat oven to 400 degrees.
In a large, heavy-bottomed oven proof skillet over medium-high heat, melt 3 tablespoons of butter and saute onion and celery until tender.
Add sage, peas and carrots, 3 T. of butter and melt, stirring until combined.
Add flour stir to coat the vegetables, cooking for about 2 minutes.
Add the chicken stock and stir allowing the liquid to thicken a little. Stir in cream. Season the sauce with salt and pepper to taste. Remove from heat and stir in the turkey.
Place frozen biscuits directly on top of the filling making sure that the sides are touching. Brush the tops of the biscuits 3 T. melted butter, and sprinkle with rosemary.
Bake for 35 minutes or until the tops are golden brown and the contents are bubbly. Say Grace and enjoy!