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Turkey Biscuit Stew

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  • Author: Lidia
  • Prep Time: 15 minutes
  • Cook Time: 20‑25 minutes
  • Total Time: 35‑40 minutes
  • Yield: 8 servings
  • Category: Dinner / Comfort Food
  • Method: Stove‑to‑oven bake
  • Cuisine: American
  • Diet: Halal

Description

A comforting stew made with cooked turkey and vegetables, topped with fluffy buttermilk biscuits.


Ingredients

  • 2 cups cooked turkey, cubed
  • ⅓ cup chopped onion
  • 1 cup peas (fresh or frozen)
  • 1 cup cooked baby carrots, sliced
  • 1 tube (about 16.3 oz) refrigerated buttermilk biscuits
  • ¼ cup butter, cubed
  • ⅓ cup all‑purpose flour
  • ¾ cup 2% milk
  • 1 can (10½ oz) condensed chicken broth, undiluted
  • ½ teaspoon salt
  • ⅛ teaspoon pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In an oven‑safe skillet, sauté onion in butter over medium heat until tender.
  3. Stir in flour, salt, and pepper; cook, stirring, until blended.
  4. Add chicken broth and milk; bring to a boil and stir until the mixture thickens and bubbles.
  5. Add turkey, peas, and carrots; heat through.
  6. Separate the biscuits and arrange them on top of the stew mixture.
  7. Bake in the oven for about 20‑25 minutes or until biscuits are golden brown and cooked through.

Notes

  • This works great with leftover turkey (or chicken).
  • If using frozen peas, thaw or rinse to remove excessive moisture.
  • You can use homemade biscuits if you don’t have refrigerated ones.
  • Adjust salt & pepper to taste; condensed broth can be salty.

Nutrition

  • Serving Size: ¾ cup stew with 1 biscuit
  • Calories: 345 kcal
  • Sugar: 7 g
  • Sodium: 960 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat:
  • Trans Fat:
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 53 mg