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 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° F. In a ten-inch cast-iron or other ovenproof skillet.
Sauté 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 two minutes. Add the turkey, peas, and carrots, heat through. Separate biscuits and arrange over the stew. Bake until biscuits are golden brown, 20 to 25 minutes.
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