Inspired by this recipe

Takes Makes 8 servings

Ingredients

  • 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 2% milk
  • 2 cups cubed cooked turkey
  • 1 cup cooked peas
  • 1 cup cooked whole baby carrots
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Instructions

  1. Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, saute onion in butter until tender.
  2. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes.
  3. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew.
  4. Bake until biscuits are golden brown, 20-25 minutes.
See all recipes
Back To Top