In a microwave-safe bowl, combine the carrots, parsnips and water; cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
In a large nonstick skillet, saute mushrooms in butter until tender. Combine the flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
For biscuits, in a bowl, combine the flours, baking powder, salt and baking soda. Combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine mounds onto turkey mixture.
Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.
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