Skillet Turkey and Biscuits

You can punch up the flavor of this dish by adding 1/2 teaspoon dried sage and 1 to 2 teaspoons dried parsley when you add the pepper. The style of biscuits you use is up to you; just keep in mind that the bigger the biscuits, the longer they’ll take to bake.

Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. butter
  • 1 medium yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • 3 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1½ cups whole milk
  • 1 package (12 oz.) frozen peas and carrots
  • 2 cups shredded cooked turkey
  • ¼ tsp. ground black pepper
  • 1 can (16.3 oz.) 8-count refrigerator biscuits

Directions

  • Preheat oven to 425°F.
  • Bring the oil and butter to temperature in a 12" oven-proof skillet. Add the onion and celery and sauté for 5 minutes, or until the onion is transparent. Sprinkle flour over the cooked vegetables and stir-fry for 2 minutes to cook the flour.
  • Slowly add the chicken broth to the pan, whisking to prevent lumps from forming. Stir the milk into the chicken broth. Increase the temperature to medium-high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until mixture begins to thicken. Add the peas and carrots, turkey, and pepper. Mix well.
  • Arrange the biscuits over the top of the turkey mixture. Bake for 20 to 25 minutes, or until the biscuits are golden brown.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. butter
  • 1 medium yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • 3 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1½ cups whole milk
  • 1 package (12 oz.) frozen peas and carrots
  • 2 cups shredded cooked turkey
  • ¼ tsp. ground black pepper
  • 1 can (16.3 oz.) 8-count refrigerator biscuits

Directions

  • Preheat oven to 425°F.
  • Bring the oil and butter to temperature in a 12" oven-proof skillet. Add the onion and celery and sauté for 5 minutes, or until the onion is transparent. Sprinkle flour over the cooked vegetables and stir-fry for 2 minutes to cook the flour.
  • Slowly add the chicken broth to the pan, whisking to prevent lumps from forming. Stir the milk into the chicken broth. Increase the temperature to medium-high and bring to a boil. Reduce the heat and simmer for 5 minutes, or until mixture begins to thicken. Add the peas and carrots, turkey, and pepper. Mix well.
  • Arrange the biscuits over the top of the turkey mixture. Bake for 20 to 25 minutes, or until the biscuits are golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories660
Total Fat24g
Saturated Fat8g
Cholesterol90mg
Sodium1590mg
Total Carbohydrate75g
Dietary Fiber5g
Sugars19g
Protein35g