Thanksgiving Leftovers: Turkey Stew with Biscuits

So I think I’m a little late to the party with my “Thanksgiving Leftovers Recipes” this year, but I figured I would post this anyways. I mean, it couldn’t hurt to keep this baby tucked away until next year’s Turkey Day. But also, this recipe could also be made with baked bone-in chicken breasts, which is something most of us make year-round, right?

One of my earliest, fondest, and strongest food-related memories is eating my grandma’s chicken pot pie. This is not the first time I’ve mentioned this dish in the blog. Probably because as a kid my grandma’s chicken pot pie was basically my number one favorite food. That, and Kraft Mac ‘n’ Cheese. Just give me my savory comfort food, okay? I don’t even need sweets.

I’ve actually never made her version before (I should probably get a copy of that recipe!), but this version has so many similar elements. The most similar being the big ol’ biscuits baked atop the that creamy, buttery, meaty filling.

Just, oh my gosh. I kind of want to stop talking now and just let the food speak for itself. With a few choice captions. Because this is the kind of food that I just want to sit and stare at.


Here’s where your leftover Thanksgiving turkey can come in handy.


At this point you’ll transfer your Dutch French oven (or transfer the mixture from your pot to an oven-safe baking dish) to… the oven!



After I placed the raw, egg-washed biscuits atop the filling, I popped my French oven back in the oven for about 25 more minutes, until the biscuits had lightly browned.

Oh. My. Biscuits.P1100317


This recipe was wicked awesome! The biscuits were clearly the best part. But everything about this dish was pure amazing comfort food.

All that butter in there can’t hurt, right!?

You’ve got to treat yourself once in a while, kids.


And obviously the recipe was a winner because it is from the Food Network’s Ina Garten.

Barefoot Contessa knows what’s up. Love her!


[ source ]

Turkey Stew with Biscuits

Adapted from Ina Garten’s recipe from the Food Network


  • 4-5 cups cooked turkey or chicken, diced
  • 5 cups reduced-sodium chicken stock
  • 2 reduced-sodium chicken bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 2 cups chopped yellow onions (1 large or 2 small onions)
  • 3/4 cup flour
  • 1/4 cup half-and-half
  • 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
  • 1 10-ounce package frozen peas (2 cups)
  • 1 1/2 cups frozen small whole pearl onions
  • 1/2 cup minced fresh parsley
For the biscuits:
  • 2 cups flour
  • 1 T baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 lb (1 stick) cold unsalted butter, diced
  • 3/4 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1 egg mixed with 1 tablespoon water, for egg wash


Preheat the oven to 375 degrees F.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.

In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the half-and-half. Add the cubed turkey, carrots, peas, onions, and parsley. Mix well. If using a Dutch oven, transfer to dish the oven and bake for 15 minutes. (If using pot that is not oven safe, transfer the stew in a 10 x 13 x 2-in baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper and bake for 15 minutes.)

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in a large bowl of Add the butter and use your hands or a dough cutter to combine the butter and dry ingredients until the butter resembles peas. Add the half-and-half and stir to combine. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. (I used a cup as a cutter and made 9 big biscuits).

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

My rating: 8.9/10

4 thoughts on “Thanksgiving Leftovers: Turkey Stew with Biscuits

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