Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping

Name: Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping
Total time: 70 min
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)

www.fodmapeveryday.com

Our Low FODMAP Leftover Turkey Pot Pie with Biscuit Topping is one of our FAVORITE ways to use up lftover turkey - or we use rotissier chicken! LOFO & GF!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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)