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Turkey Biscuit Skillet

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

6 servings

My mother always made this while I was growing up. Now I make it for my husband and kids. I cut the biscuits into smaller pieces so they will brown nicely on top. I also sometimes add mushrooms to this recipe because my family likes them so much. —Keri Boffeli, Monticello, Iowa
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Ingredients

  • 1 tablespoon butter
  • 1/3 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1/4 cup fat-free milk
  • 1/8 teaspoon pepper
  • 2 cups cubed cooked turkey breast
  • 2 cups frozen peas and carrots (about 10 ounces), thawed
  • 1 tube (12 ounces) refrigerated buttermilk biscuits, quartered

Directions

  1. Preheat oven to 400°. Melt butter in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
  2. In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the turkey and frozen vegetables; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.

Test Kitchen tips
  • This is an excellent use for leftover turkey during the holiday season. It also works well with chicken.
  • The biscuits are plentiful, making this a hearty dish just perfect for chilly weather.

    • Nutrition Facts

    1 serving: 319 calories, 10g fat (4g saturated fat), 43mg cholesterol, 878mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 22g protein.

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