Turkey Biscuit Stew
This creamy Turkey Biscuit Stew is the perfect way to use leftover turkey or chicken. A warm, comforting skillet meal topped with fluffy, golden biscuits that your family will love.
Servings: 8 servings
Ingredients
- 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 frozen peas
- 1 cup cooked sliced carrots
- 1 tube 10 ounces refrigerated buttermilk biscuits, not flaky
Instructions
- 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.
Video
Notes
Consider making this recipe with chicken. Leftovers work well in this dish.
Nutrition
Serving: 1biscuit with the stew
