Step 1

In 4- or 5-quart Dutch oven, melt butter over medium heat. Add onion; cook 3 to 4 minutes, stirring occasionally, until tender. Add broth, cream cheese, salt and pepper; cook until cream cheese has melted and broth is boiling, stirring occasionally. Increase heat to medium-high; stir in turkey and mixed vegetables. Heat to a simmer; reduce heat to medium-low. Cook until thoroughly heated.

Step 2

Separate dough into 8 biscuits; sprinkle with flour until biscuits are evenly coated. Roll or pat each biscuit to 1/8 inch thick; cut into 1/2-inch-wide strips, tossing with flour as you go. Drop strips, one at a time, into hot turkey mixture.

Step 3

Cover; simmer 15 to 20 minutes, stirring occasionally, until biscuits are no longer doughy.