1. Prepare the Filling:
   • Preheat your oven to 400°F (200°C). Grease a 3-quart casserole dish.
   • In a large saucepan, combine the carrots and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for about 5 minutes, or until the carrots are crisp-tender.
   • In a small bowl, whisk together the 1 1/2 cups of milk and 1/4 cup of flour until smooth.
   • Add the milk mixture, sage, butter, and 1/2 teaspoon of salt to the saucepan with the carrots. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1 minute).
   • Stir in the turkey and corn, then transfer the mixture to the prepared casserole dish.
2. Make the Biscuit Topping:
   • In a medium bowl, combine the 1 cup of flour, green onions, baking powder, and 1/4 teaspoon of salt.
   • Stir in the 1/2 cup of milk and melted butter until a soft dough forms.
3. Assemble and Bake:
   • Drop spoonfuls of the biscuit dough evenly over the turkey mixture in the casserole dish.
   • Bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

Optional: If you prefer a thicker biscuit layer, double the biscuit ingredients and proceed as directed.