Ingredients
⅓ cup chopped onion
¼ cup butter, cubed
⅓ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 can (10-½ ounces) condensed chicken broth, undiluted
¾ cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked, sliced carrots
1 tube (10 ounces) of refrigerated buttermilk biscuits, not flaky
Instructions
In a 10-inch ovenproof skillet (like castiron), add butter and sauté onion until tender over medium heat.
Stir in flour, salt, and pepper until well blended. Add broth and milk and bring toa boil. Stir for 2 minutes or until thickened and bubbling.
Add the turkey, peas, and carrots and heat through. Open refrigerated biscuits and separate them. Gently place and arrange biscuits over the stew.
Bake at 375° for 20-25 minutes or until biscuits are golden brown and puffy.
Source: www.familyaroundthetable.com/turkey-biscuit-stew/