This chunky stew makes a hearty supper!
Ingredients
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 2% milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Directions
-Preheat oven to 375°. In a 10-inch cast-iron (or another type of 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 them over the stew.
-Bake until biscuits are golden brown for 20 to 25 minutes.
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