Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping
Got leftover turkey? We’ve got the answer! Our Low FODMAP Leftover Turkey Pot Pie features a rich and flaky biscuit topping. If you want a more classic piecrust, check out our Low FODMAP Chicken Pot Pie, but this one is all about the extra-turkey and the flaky biscuits.
Our Biscuits Are LOFO & GF
If you didn’t know that we have a FANTASTIC basic biscuit recipe, just check out this image below and click on over to see that recipe is full. Simply put, these are buttery, flaky, biscuit deliciousness.
Please make sure that you have everything you need to make that component.
Let’s Look At The Filling
Diced or shredded leftover turkey is combined with no-FODMAP carrots, no-FODMAP potatoes and no-FODMAP parsnips! And did you know that you CAN have a small amount of peas? Our serving size helps you stay low FODMAP, even with all of the ingredients stacked together.
We make a sauce from scratch for this Low FODMAP Leftover Turkey Pot Pie because we assume you have no leftover gravy. I mean, who has leftover gravy? I have to say that it is not often in in our house to have leftover gravy.
BUT, if you should find yourself with a bevy of leftover gravy, you could assemble all of your solids (turkey and veggies) in a mixing bowl and add enough gravy to bind it all together. Make it moist, but not overly wet.
No Leftovers? No Problem!
No Leftovers? No Problem! I show you how to make a gravy AND if you don’t have any leftover turkey, just grab a low FODMAP rotisserie chicken and proceed as described.
Pie Plates Are Not Created Equal
This low FODMAP Leftover Turkey Pot Pie with Biscuit Topping is JAM PACKED pan.
Look at our images below. The pie plate in the front is a typical 9-inch (23 cm) Pyrex plate. These are the most common and probably what you have.
The plate behind it is also ovenproof glass but as you can see from the raised labeling (below), it is 9 ½-inches (24 cm).This means it is not only wider, but its volume is greater.
You might not think that the volume would differ than much. Care to guess? 4 cups (960 ml) of water filled the 9-inch (23 cm) pie plate to the brim. The 9 ½-inch (24 cm) plate holds 6 ½ cups (1.5 L)! That is a significant difference.
As always, use the ingredients and equipment that is called for and you will have a pie coming out of the oven as tasty and luscious as the ones in the images.
Let’s make Low FODMAP Leftover Turkey Pot Pie!
Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping
Our Low FODMAP Leftover Turkey Pot Pie features a flaky, buttery Biscuit Topping and is a perfect use for leftover turkey OR to use up a rotisserie chicken!
- 4 cups (560 g) cubed or shredded cooked turkey, white or dark meat, or a combo, at room temperature
- 1/2 cup (75 g) frozen peas; no need to defrost
- 8- ounces (225 g) diced peeled potatoes; I like Yukon gold
- 4 medium parsnips trimmed, peeled and diced
- 2 medium carrots trimmed, peeled and diced
- 1/2 cup (113 g; 1 stick) unsalted butter, cut into pieces
- 1/2 cup (36 g) chopped leeks green parts only
- ¼ cup (16 g) chopped scallions green parts only
- 4- ounces (115 g) trimmed oyster mushrooms, chopped
- ½ teaspoon dry rubbed sage
- ½ teaspoon dried thyme
- 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour
- 1 1/2 cups (360 ml) low FODMAP Chicken Stock
- 3/4 cup (180 ml ) lactose-free whole milk, plus extra
- Kosher salt
- Freshly ground black pepper
- 1 batch Low FODMAP Biscuits dough, rolled out, unbaked, ready to cut into rounds
Preheat oven to 400°F (200°C). Coat a 9 ½-inch (24 cm) deep-dish pie plate with nonstick spray and place on a rimmed baking sheet pan to catch drips.
- Place leftover turkey and peas in a large mixing bowl; set aside.
- Bring a large pot of water to a boil. Add potatoes, parsnips and carrots and simmer until just tender, about 8 minutes. Drain well.
- In a large skillet, heat butter over low-medium heat until melted. Add leeks and scallions and sauté until beginning to soften, then stir in the mushrooms. Continue to sauté until mushrooms have softened as well. Whisk in sage and thyme and cook for about 30 seconds, then whisk in the flour.
Cook, whisking often, for about a minute to remove raw flavor of flour. Slowly whisk in the stock and ¾ cup (180 ml) milk and cook, whisking often, until gravy is thick and smooth, about 2 minutes. Taste and adjust seasoning as desired.
- Scrape over turkey and peas and fold everything together very well to evenly combine. Scrape into prepared pan.
Prepare our Low FODMAP Biscuits as directed in that recipe. Cut small round biscuits - my biscuit cutter was a scant 2-inches (5 cm) across, and place biscuits on top of filling as shown in images. Brush tops of biscuits with a little extra milk.
- Bake for about 20 to 30 minutes or until biscuits are light golden brown and filling is bubbling. Let stand 5 minutes before serving. Our Low FODMAP Leftover Turkey Pot Pie is best served freshly baked.
- The biscuits do not take long to cook. The filling must be freshly made, when it is still a tad warm. If it cools down too much, the filling might not get hot enough in the time it takes or the biscuits to cook.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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