Recipe of the Week

1/3 cup chopped onion

¼ cup butter, cubed

1/3 cup all-purpose flour

½ tsp. salt

1/8 tsp. pepper

1 (10½ oz.) can condensed chicken broth, undiluted

¾ cup 2% milk

2 cups cubed cooked turkey

1 cup cooked peas

1 cup cooked whole baby carrots

1 (16.3 oz.) tube large refrigerated buttermilk biscuits

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, sauté onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. Bake until biscuits are golden brown, 20-25 minutes.