Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping - FODMAP Everyday

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)