Turkey Biscuit Stew !

 

Ingredients

• 1/3 cup chopped onion
• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (10-1/2 ounces) condensed chicken broth, undiluted
• 3/4 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

1. 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.
2. Bake until biscuits are golden brown, 20-25 minutes.

Nutrition Facts

3/4 cup stew with 1 biscuit: 345 calories, 15g fat (7g saturated fat), 53mg cholesterol, 960mg sodium, 36g carbohydrate (7g sugars, 2g fiber), 18g protein.