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Turkey Biscuit Skillet

My mother always made this while we were growing up. Now I make it for my own husband and kids. I use the small-size biscuits because they brown up so nicely on top. I also add mushrooms to this recipe sometimes because my family loves 'em. —Keri Boffeli, Monticello, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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 a great 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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    Average Rating:
    • robbrd
      Oct 10, 2020

      This is a good, simple recipe. Next time I will add a teaspoon of thyme, perhaps a little something more. I am trying to keep in mind that this dish is meant to be simple in flavor.

    • ms11145
      May 8, 2020

      I make this same dish using a pyrex 9 x 9. From now on, it will be made this way in the cast iron skillet. I did add shredded cheddar cheese before adding the biscuits.

    • webesmiley
      Oct 29, 2019

      No comment left

    • Anu
      Jun 7, 2019

      Wonderful recipe. Thanx for sharing Check some of mine at

    • bunnerb
      Feb 21, 2019

      Recipe looks interesting. I can see from picture that corn is in this recipe. I'm assuming it was added and not mentioned in recipe.

    • Grammy Debbie
      Jan 21, 2019

      So good and so easy! I substituted rotisserie chicken as my local grocery store had that on sale. I used about two-thirds of the chicken, used regular chicken broth (not condensed), and basically doubled everything in the recipe except the peas and carrots as I was baking it in a larger cast-iron skillet. Even my non-vegetable grandsons loved this dish. I will definitely be making it again.

    • rena 55
      Nov 17, 2018

      This is comfort food at it's best! Simple but tasty. Easy to put together and uses staple pantry items. Will be making this on a regular basis!

    • Karen-Kitty
      Nov 2, 2018

      I used chicken instead of turkey. This recipe is to die for. My husband and I both loved it. Eating the leftovers today.