1/3 c Chopped onion
1/4 c Butter/margarine
1/3 c Flour
1/2 ts Salt
1/8 ts Pepper
10 1/2 oz Condensed chicken or turkey
Broth, undiluted
3/4 c Milk
2 c Cubed cooked turkey
1 c Cooked peas
1 c Cooked whole baby carrots
1 Tube (10 ozs) refrigerated
Buttermilk biscuits
In a 10 in oven proof skillet, saute onion in butter until tender. STir in
flour, salt and pepper until smooth. Gradually add broth and milk; cook,
stirring constantly, until thickened and bubbly. Add the turkey, peas and
carrots; heat through. Separate biscuits and arrange over the stew. Bake
at 375 for 20 to 25 minutes or until biscuits are golden brown.
Taste of Home Dec/Jan ’95
Yields
6 Servings