For the filling, roast the poblano chiles over an open flame  until they are well blackened. Wrap in a clean town, and then place the bundle in a paper bag for 15-20 minutes, until the chiles have cooled down. Remove the chiles from the bundle, and scrape away the blackened peel. Remove the stem end, and inner seeds, discarding stem and seeds. Cut the chiles into strips, and then dice into ½” pieces. Set aside.

For the biscuit topping, sift together flour, baking powder, sugar cream of tartar and salt into a large bowl. Using a pastry cutter, cut in shortening until the mixture resembles a coarse meal. Drizzle in the buttermilk, and stir until the mixture gathers into a ball. Do not over mix or knead, as the dough will become tough and chewy.

On a floured surface, roll out the dough into a ¼”- ½” thickness. Cut out 6 biscuits, and set aside.

Heat your oven to 400°F.

In a 9″ skillet, melt the butter and add the diced onion and carrots, sautéing until the onion is translucent. Add the flour, and stir until all of the butter has been absorbed. Stir in the chicken broth for a smooth sauce, making sure that no lumps remain. Add the shredded turkey and chopped roasted poblano chile, combining well.

Pour the filling mixture into a 9” x 9” baking pan and top with the 6 biscuits. Bake for 25-30 minutes uncovered, until the biscuits are well browned, adding 5 more minutes if browner biscuits are desired. Remove from the oven, and allow to cool for 10 minutes before serving.