Turkey Biscuit Stew
Prevent your screen from going dark
- 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 whole baby carrots
- 1 tube 10 ounces refrigerated buttermilk biscuits
In a 10-in. ovenproof skillet, saute onion in butter until tender.
Stir in the flour, salt and pepper until blended. Gradually add broth and milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Add the turkey, peas and carrots; heat through.
Separate biscuits and arrange over the stew.
Bake at 375° for 20-25 minutes or until biscuits are golden brown