Turkey Biscuit Stew
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
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
Reviews
Haven’t tried this yet, but as for the other reviews I suggest flipping the biscuits! Put back in the oven and let the bottom finish! Can’t believe no one thought of that ??
Tasty!! Excellent way to use leftover turkey and what ever vegetables you have handy. I did use the grands which gave me more biscuit than filling so next time I will either double the filling part or use the smaller biscuits. I did not have an issue with the doughy biscuits, perhaps since I used my iron skillet to cook/bake them, I got an even bake on everything. This was so good a few days later just having one biscuit and filling with a cup of soup. Perfect for a cold day!
Very good! I solved the problem of the bottom of the biscuits. I put the pan in the oven without the biscuits and set the timer for 25 min. With 15 min. left. I put the biscuits on cookie sheet and put them in the oven. With 5 min. left, put the biscuits on top of the stew. They Came out perfect.
Great use of leftovers with on hand ingredients. After reading reviews about doughy biscuits, I used smaller ones, not the grands. Will definitely make again, but with add additional seasoning/herbs, like thyme. Thanks Lori
This was easy to make and had a wonderful flavor. I actually put it together on the stove then transferred it to a casserole dish to bake. I also used a bag of frozen veggies which included green beans and corn as well as peas and carrots. I gave it a lower rating because the biscuits remained doughy on the bottom. I even left it in the over another 10 minutes until the tops were quite toasty, I transferred a small portion of leftovers to a smaller casserole and baked for an additional 15 minutes thinking the bottom would finally finish cooking, but it remained doughy.
This is the easiest ,tastiest pot pie ,as we would call it in the South,LOL...The seasoning was perfect and enjoyed every bite....My grand kids that are very picky eaters will LOVE it......Highly recommend this to everyone
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This was a complete and total hit in my house! Nothing was left. I used leftover turkey. I had carrots on hand that I needed to use up so I sliced and steamed them in place of the cooked baby carrots. I used frozen peas and just let them cook/ heat up while the mixture baked in the oven. As a Volunteer Field Editor I highly recommend this recipe and will definitely make it again!
This was a good use for leftover turkey from Thanksgiving, and pretty easy too. I made everything in a normal pan, then transferred it to an 8x8. I then used the larger biscuits, so it only took about 5 or 6 to fill the top. I lowered the temperature to 360 (the biscuit tube said to put it at 350, so I kind of did in between). Despite the lower temperature, the biscuits were done on top (golden brown), but still completely raw on the bottom. Also, it tasted WAYYYY too much like butter. Overwhelmingly so. Maybe next time I should put aluminum foil on top to get the inside to cook more. Not sure what to do about the butter taste though. I'd give this another go but I'd probably try other recipes first.
Definitely adding this to my list of things to make using my Thanksgiving leftovers! Such an easy dinner recipe for the holiday months... and a perfect warm up for a Wisconsin winter!