TURKEY BISCUIT SKILLET

Turkey Biscuit Skillet image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 878mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.