Turkey Biscuit Stew

Turkey Biscuit Stew is a satisfying one-skillet supper that goes from stovetop to oven in minutes. A perfect recipe to repurpose your leftover holiday turkey and veggies!

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Turkey Biscuit Stew is a quick and easy way to prepare a savory meal in a skillet using your leftover turkey and vegetables with condensed soup, half and half, and flaky buttermilk biscuits.

A chunky stew makes a hearty home-cooked supper – the perfect comfort food for feeding a hungry family during the fall and winter months.

About Our Turkey Biscuit Stew Skillet

Our Turkey Biscuit Stew is filled with chunks of turkey and veggies that have been coated in a thick and creamy sauce, then topped with soft fluffy biscuits that bake until golden brown.

Using your favorite cast iron skillet or oven-safe skillet, this simple one-dish-dinner goes from stovetop to oven in minutes and creates pure comfort food that’s perfectly warming for cold weather.

This turkey and biscuits recipe is a cross between a crustless pot pie and a bubble casserole; it starts on the stovetop and ends in the oven and bakes into the best bite of stew with the perfect combination of tastes and textures.

I love leftover turkey recipes, especially after my Thanksgiving or Christmas meal, because I can make the filling with any extra food that I have on hand and top it with refrigerated biscuits; a great way to revise a recipe when you want to clean out the refrigerator!

Why We Love This Turkey Biscuit Skillet Recipe

Quick and easy to make.
Only uses 5 ingredients.
A turkey biscuit skillet bake starts on the stove and ends in the oven, all in one pan
Great way to use leftovers from heavy holiday meals.
Creamy, hearty, comforting family-friendly supper.
Delicious dinner idea that you can fill with your favorite foods.

More Easy 1-Pan Recipes

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Chicken Parmesan Pasta Recipe

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One-Pot Chicken and Rice

Ingredients For Turkey Biscuit Stew

Cooked turkey: You can use shredded or cubed cooked turkey to make your stew.
Condensed cream of celery soup
Frozen peas and carrots: You can use a drained, 14-ounce can of carrots and peas in a pinch but they will be softer and not add as much texture to the stew.
Half and half: You can substitute whole milk for a thinner stew or heavy cream for a thicker one.
Refrigerated buttermilk biscuits

Substitutions and Additions

Pick Your Poultry: This is a great dish to make with leftover turkey after Thanksgiving or Christmas. You can also substitute cooked and seasoned chicken or store-bought rotisserie chicken. You can even use fully-cooked ham or beef if you prefer.
Swap The Soup: You can substitute some of the cream of celery soup for gravy or another condensed soup that you have on hand. Or use cream of chicken or cream of mushroom soup, although they will change the flavor slightly.
Vary The Veggies: Feel free to change the vegetables in your filling. Carrots and peas are easily substituted for chopped onion, squash, spinach, corn, or green beans. Canned or frozen vegetables work well but so do pre-cooked vegetables that didn’t get eaten the day before!

Recommended Tools

Large, oven-safe skillet (preferably with an oven-safe lid)

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How to Make Turkey Biscuit Stew

Make The Mixture: Heat the turkey, soup, and veggies together on the stovetop, stirring until the soup begins to bubble. Remove from heat and stir in the half and half.
Bake With Biscuits: Place the biscuits over the top of the stew and put the skillet in the oven. Bake at 400 degrees Fahrenheit for 25-30 minutes or until the biscuits are golden brown and cooked through.
Pro Tip: You can use a knife or fork to lift the center biscuit and check the bottom to be sure it is not doughy.
Serve: Serve hot and enjoy!

Tips for Making Turkey Biscuit Skillet

Depending on your skillet size, you may or may not be able to fit all 8 biscuits. If you know you will be working in a smaller skillet or saucepan, you can get a 5 count can instead of an 8 count can.
Turkey Biscuit Stew is best served hot out of the oven.

How to Store Turkey Biscuit Stew

To Store: Store your stew in an airtight container in the refrigerator for 3-4 days.
To Freeze: You can freeze your stew in a freezer-safe container for 2-3 months.
To Reheat: Reheat the stew in the oven to at least 165 degrees Fahrenheit.

serving Turkey Biscuit Stew using a wooden spoon

Frequently Asked Questions

How should I store my Turkey Biscuit Stew?

Allow any leftovers to cool completely and then store them in an airtight container in the refrigerator for 3-4 days. They can also be stored in the freezer for 2-3 months. With this particular dish, keep in mind that the biscuits on top may get soft and/or dry out the longer they are stored. If frozen, they may get soggy when thawed.

How should I reheat my turkey biscuit stew?

Be sure to reheat the stew to at least 165 degrees Fahrenheit before consuming. It is possible that the stew will split when reheated however that should not affect the flavor.

How do I prevent the biscuits from burning?

The high temperature is important to help the biscuits cook through but you may find that the biscuits begin to brown early. To prevent them from burning, cover the pan with an oven safe lid or aluminum foil for the remainder of the baking time.

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