Description

Craving a warm, satisfying meal that combines tender turkey, creamy broth, and flaky biscuits in one cozy dish? The Turkey Biscuit Stew, with 18 glowing reviews, is your answer! This one-pan wonder features a savory turkey and vegetable stew topped with golden buttermilk biscuits, perfect for using leftover turkey

Ingredients

To make Turkey Biscuit Stew for 8 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Onion (⅓ cup, chopped): Adds sweet, savory depth.
Butter (¼ cup, cubed): Creates a rich base for the sauce.
All-Purpose Flour (⅓ cup): Thickens the creamy broth.
Salt (½ tsp): Enhances overall flavor.
Pepper (⅛ tsp): Offers a mild kick.
Condensed Chicken Broth (1 can, 10½ oz, undiluted): Forms the savory base.
2% Milk (¾ cup): Adds creaminess to the sauce.
Cubed Cooked Turkey (2 cups): Tender, protein-rich base.
Cooked Peas (1 cup): Brings color and sweetness.
Cooked Whole Baby Carrots (1 cup): Adds texture and mild flavor.
Large Refrigerated Buttermilk Biscuits (1 tube, 16.3 oz): Creates a golden, flaky topping.

Substitutions and Variations:

Turkey: Swap with cooked chicken, rotisserie chicken, or plant-based protein for a vegetarian option.
Vegetables: Replace peas or carrots with green beans, corn, or diced zucchini (pre-cooked if needed).
Broth: Use regular chicken broth (1¼ cups) or vegetable broth; adjust salt if not condensed.
Biscuits: Substitute with crescent roll dough, homemade biscuit dough, or gluten-free biscuits.
Milk: Use whole milk, half-and-half, or a dairy-free alternative like almond milk.
Add-Ons: Include mushrooms, celery, or fresh herbs like thyme or parsley.
Gluten-Free: Use gluten-free flour, broth, and biscuits (check labels).
Spicy Kick: Add a pinch of cayenne pepper or chili flakes to the sauce.

Why These Ingredients Matter: The turkey and vegetables provide protein and fiber, while the broth and milk create a creamy, savory base. The biscuits add a flaky, comforting topping, making this a balanced, heartwarming meal perfect for cozy dinners.

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Instructions

Step 1: Preheat and Cook the Onion

Preheat oven to 375°F.
In a 10-inch cast-iron or ovenproof skillet, melt ¼ cup cubed butter over medium heat.
Add ⅓ cup chopped onion and sauté, stirring, for 3–4 minutes until tender.

Tip: Chop onion finely for even cooking, and stir frequently to prevent burning.

Step 2: Make the Creamy Sauce

Stir in ⅓ cup all-purpose flour, ½ tsp salt, and ⅛ tsp pepper until blended.
Gradually add 1 can (10½ oz) condensed chicken broth (undiluted) and ¾ cup 2% milk, stirring constantly.
Bring to a boil and cook, stirring, for about 2 minutes until thickened and bubbly.

Tip: Whisk continuously to avoid lumps, and cook until the sauce coats the back of a spoon.

Step 3: Add Turkey and Vegetables

Stir in 2 cups cubed cooked turkey, 1 cup cooked peas, and 1 cup cooked whole baby carrots.
Heat through for 1–2 minutes, stirring gently.

Tip: Ensure vegetables are pre-cooked and drained to avoid excess moisture in the stew.

Step 4: Top with Biscuits

Separate 1 tube (16.3 oz) large refrigerated buttermilk biscuits and arrange them evenly over the stew.

Tip: Place biscuits close together but not overlapping for even baking and a cohesive topping.

Step 5: Bake

Bake, uncovered, at 375°F for 20–25 minutes, until the biscuits are golden brown and the stew is bubbly.

Tip: Check that the biscuits are fully cooked (golden and firm) and the stew is hot (165°F internal temperature).

Step 6: Serve

Let the stew cool for 3–5 minutes to set.
Spoon portions onto plates, ensuring each serving includes stew and a biscuit.

Tip: Serve hot to enjoy the flaky biscuits and creamy stew at their best.