Ingredients
1/3 cup chopped onion1/4 cup butter, cubed1/3 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1 can (10-1/2 ounces) condensed chicken broth, undiluted3/4 cup 2% milk2 cups cubed cooked turkey1 cup cooked peas1 cup cooked whole baby carrots1 tube (16.3 ounces) large refrigerated buttermilk biscuits
Preparation
Preheat oven to 375°. 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.
