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
- Preheat oven to 375°F (190°C).
- In an oven‑safe skillet, sauté onion in butter over medium heat until tender.
- Stir in flour, salt, and pepper; cook, stirring, until blended.
- Add chicken broth and milk; bring to a boil and stir until the mixture thickens and bubbles.
- Add turkey, peas, and carrots; heat through.
- Separate the biscuits and arrange them on top of the stew mixture.
- 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