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overhead image of Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping on brown wooden background; blue and white plates alongside

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!

Course: Dinner & Lunch, Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Makes: 8 Servings
Calories: 641 kcal
Author: Dédé Wilson


  • 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


  1. 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.

  2. Place leftover turkey and peas in a large mixing bowl; set aside.
  3. Bring a large pot of water to a boil. Add potatoes, parsnips and carrots and simmer until just tender, about 8 minutes. Drain well.
  4. 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.
  5. 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.

  6. Scrape over turkey and peas and fold everything together very well to evenly combine. Scrape into prepared pan.
  7. 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.

  8. 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.
Nutrition Facts
Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping
Amount Per Serving
Calories 641 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 1g5%
Sodium 2mg0%
Carbohydrates 67g22%
Fiber 4g16%
Sugar 8g9%
Protein 50g100%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.