Courtesy of Nick Baer

Turkey Biscuit Stew

INGREDIENTS:

• ⅓ cup chopped onion • ¼ cup butter, cubed • ⅓ cup all-purpose flour • ½ teaspoon salt • ⅛ teaspoon pepper • ¾ cup 2% milk • 1 cup cooked peas

• 1 can (10-1/2 ounces) condensed chicken broth, undiluted • 2 cups cubed cooked turkey • 1 cup cooked whole baby carrots • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

DIRECTIONS:

Preheat oven to 375°F. In a 10-in. cast-iron or other 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 until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. Bake until biscuits are golden brown, 20-25 minutes.

Yields: 8 servings | Prep Time: 15 mins | Cook Time: 25 mins

Courtesy tasteofhome.com

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