When the day calls for comfort food, turkey biscuit stew fits the bill. No turkey? Use leftover or rotisserie chicken.
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 carrot.
Turkey biscuit stew is a great way to use up leftover turkey after Thanksgiving or Christmas. 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 the turkey biscuit stew 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. 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.
- 1/3 cup chopped onion
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 3/4 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
- 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.
- 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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