yield: 8 servings
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.
Consider making this recipe with chicken. Leftovers work well in this dish.
– Taste of Home