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For the turkey casserole filling: Heat a large skillet with tall sides (my skillet is 12 inches in diameter) over medium heat.
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Add 3 tablespoons of the butter.
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Once butter is melted, add the onions, carrots, and celery.
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Cook for 5 minutes, stirring periodically.
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Stir in the garlic and cook for another 4 or 5 minutes, or until the vegetables are nicely softened.
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Now slide everything in the skillet to one side.
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Add remaining 2 tablespoons of butter to empty side of skillet.
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When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works great here!).
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Draw in as much butter and vegetable juices as you can, into the flour.
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The mixture will be thick.
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Cook for a minute or two, until the mixture is slightly browned and fragrant.
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Slowly pour the chicken broth over the flour mixture, whisking all the while to smooth out the flour.
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Then slowly pour in the milk, whisking to incorporate until completely smooth.
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Now bring the entire contents of the skillet together, folding and stirring to incorporate.
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Stir in dry mustard, Dijon mustard, salt, and pepper.
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Cook until thickened, about 8 to 10 minutes, stirring occasionally.
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Then stir in the Parmesan and give the mixture a taste test, adding more salt and pepper if needed.
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Add the dill, lemon zest and juice, turkey, and peas, and fold to incorporate.
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Transfer turkey casserole filling to a 9 x 9 inch dish with tall sides, or something of similar size.
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Level mixture out in the pan.
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For the biscuits: Preheat oven to 375 degrees F.
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In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dill.
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With a rigid pastry blender or a couple forks, cut the butter into the dry mixture until incorporated and crumbly.
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Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened.
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Do not over mix.
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Dough will be very thick.
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Drop biscuit dough by nine rounded tablespoonfuls onto the turkey casserole filling.
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Bake, uncovered, for about 35 minutes, or until filling is hot and bubbling and the biscuits are beautifully browned.
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Let sit for a couple minutes before serving.
