Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping

Name: Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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)

Instructions

Prep:30minCook:40min

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!

Updated at: Mon, 09 Dec 2024 06:15:53 GMT