Turkey Biscuit Stew

Submitted by hungrykitten

"From TOH's Casserole Cookbook. Very yummy and just in time for Thanksgiving leftovers. This is also very good as a leftover the next day. Instead of peas and carrots you could put in any leftover veggies. Instead of refrigerated biscuits I have also used a 7.5 oz pouch of biscuit mix (Bisquik brand) and 1/2 cup of water to make drop biscuits and baked for 15-20 minutes or until the biscuits are golden."

 

• Ready In: 37mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1⁄3 cup chopped onion
• 1⁄4 cup butter or 1/4 cup margarine
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (10 1/2 ounce) can condensed chicken broth, undiluted
• 3⁄4 cup milk
• 2 cups cubed cooked turkey
• 1 cup frozen peas
• 1 cup whole baby carrots, cooked
• 1 (12 ounce) package refrigerated buttermilk biscuits

directions

1. In a 10 inch ovenproof skillet, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, peas and carrots; heat through.
2. Separate biscuits and arrange over the stew. Bake, uncovered, at 375 degrees for 20-25 minutes or until biscuits are golden brown.