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!
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.
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.
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.