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Turkey Biscuit Stew

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When the day calls for comfort food, turkey biscuit stew fits the bill. No turkey? Use leftover or rotisserie chicken.

Turkey Biscuit Stew is easily made with leftovers or a rotisserie chicken. Delicious comfort food.

Delicious meals get family around the table. Turkey biscuit stew is pure comfort food that the entire family will enjoy. It’s a meal for a busy night or when the temperatures drop. It’s full of delicious peas and carrots.

Turkey Biscuit Stew is easily made with leftovers or a rotisserie chicken. Delicious comfort food.

Turkey biscuit stew is a great way to use up leftover turkey after Thanksgiving or Christmas. You could also use leftover peas for this recipe. Plain peas are best but if they have butter on them, give them a quick rinse with water.

I’ve made this a couple of times and one time I even roasted some chicken breasts to use in place of the turkey. For a really easy weeknight supper, use a store-bought rotisserie chicken.

When I made this recipe I used my Lodge cast iron skillet partially because I love using cast iron but also because it can go from stovetop to oven with no problem. 

Turkey Biscuit Stew is pure comfort food.

There’s something so homey about cast iron and this recipe is reminiscent of something Grandma would make. Grandma might also make this chicken noodle soup with caramelized onions too.

My ham, pea, and onion risotto is also a great dish to use up leftovers. I usually make this after Easter.

Turkey Biscuit Stew

Turkey biscuit stew in a cast iron skillet.

Turkey Biscuit Stew

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Turkey Biscuit Stew is comfort food!


  • ⅓ cup chopped onion
  • ¼ cup butter, cubed
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 can (10-½ ounces) condensed chicken broth, undiluted
  • ¾ cup milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked, sliced carrots
  • 1 tube (10 ounces) refrigerated buttermilk biscuits, not flaky


  1. In a 10-inch ovenproof skillet (like cast iron), add butter and sauté onion until tender over medium heat. Stir in flour, salt and pepper until well blended. Add broth and milk and bring to a boil. Stir for 2 minutes or until thickened and bubbling. Add the turkey, peas and carrots and heat through. Open refrigerated biscuits and separate. Gently place and arrange biscuits over the stew.
  2. Bake at 375° for 20-25 minutes or until biscuits are golden brown and puffy.


Consider making this recipe with chicken. Leftovers work well in this dish.

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Thursday 11th of August 2022

Such a delicious and tasty recipe. I love your recipes!


Monday 3rd of January 2022

This was super easy and yummy! I added celery. Anyway! It was awesome.

Ellen Folkman

Tuesday 4th of January 2022

I'm so glad you liked it! Adding celery is a great idea! Thanks for taking the time to comment.


Saturday 27th of November 2021

Would have been better if the recipe included how to make biscuits, as a non American I can't just buy a tube


Saturday 27th of November 2021

Hi John, The idea behind this recipe is quick, easy, and convenient. My Chicken and Biscuits recipe has a from-scratch biscuit recipe you can try (just search the site) or you can use your favorite biscuit recipe. I'm sure you could also find a suitable one if you Google it.

Anne Lawton

Sunday 28th of October 2018

This is such a geat idea for using up Thanksgiving leftovers!

Susan Bickta

Saturday 27th of October 2018

Looks quick, easy and delicious!!! A must try! Thanks for sharing!

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