Don’t know what to do with leftover rotisserie chicken or Thanksgiving/ Christmas turkey? This easy low FODMAP leftover chicken or turkey pies recipe might just be what you need!
Inpired by the Portuguese and Brazilian empadas de galinha, these gorgeous and super tasty mini pies are ideal for a light meal with a green salad or as an appetizer. You can also take them to work and share some with your colleagues, if you resist the urge to eat them all yourself 😉
But what’s so special about these low FODMAP Leftover Chicken Pies?
- They’re a great way to use leftover chicken or turkey.
- The filling tastes totally different from the original dish – comes in handy when you’ve stuffed yourself with that gorgeous roast bird and have a hard time picturing a similar meal.
- You can quickly make these mini pies with ready-made pastry and take them to work the next day.
Which ingredients do you need?
- Two store bought gluten free pie crusts
- Leftover rotisserie chicken or roast turkey
- + 4 veggies and herbs: tomatoes, leek leaves, parsley and thyme
… a bit of cooking, half an hour in the oven and you’ll have 8 beautiful low FODMAP leftover pies to share (or not). Wait no longer and make them the final pies of your Thanksgiving!
And if you’re looking for more low FODMAP Thanksgiving leftover recipes, check out this Pinterest board.
Before moving on to the recipe, I’d like to let you know that I won’t be publishing any recipes in the weeks to come. After five years, I feel that My Gut Feeling needs some updates and a bit of refreshing, so I am preparing some exciting new stuff for the end of the year. Can’t wait to share them with you! 🙂
In the meantime, if you need some Low FODMAP Christmas recipe ideas from abroad I suggest:
- My Gut Feeling’s super popular 25 Low FODMAP Xmas Recipes roundup
- This Portuguese Christmas Dessert
- These Belgian Christmas Cookies
- These German Christmas Market potato pancakes
- This Mediterranean crowd-pleasing salad
See you guys very soon! And Happy festive season!
Low FODMAP Leftover Chicken Pies
- 1 1/2 cups | 6 oz | 200 gr leftover rotisserie chicken OR roast turkey boneless, skinless and shredded into bite size pieces
- 2 9-inch | 28 cm gluten free pie crusts
- 3 tbsp olive oil OR garlic infused olive oil
- 3,25 oz | 92 gr canned tomatoes diced
- 1/2 cup | 1,4 oz | 40 gr leek leaves chopped
- 1 cup | 0,56 oz | 16 gr fresh parley chopped
- 1 tbsp dry thyme
- 1 glass | 5,26 oz | 150 ml white wine OR water
- Salt and pepper to taste
- 1 egg whisked
- Preheat oven to 350ºF | 180º C OR follow the temperature suggested in the GF pie crust package instructions. Grease 12 muffin cups with olive oil or butter.
- In a medium non-stick pan over medium high heat, add olive oil and tomatoes and sauté for 2 minutes.
- Add in the leek leaves, shredded chicken or turkey, parsley, thyme, sal and pepper and stir mixture to combine.
- Pour in the white wine or water, give it a good stir, place the lid and bring everything to a boil.
- Reduce heat to minimum and let simmer for 10 minutes.
- In the meantime, roll out the pie crusts onto a flat surface. Using a 4-inch bowl and a sharp knife or a large cookie cutter, cut out 8 circles of dough (four in each pie crust). Repeat the process with a smaller 2,5-inch glass or cookie cutter. You should now have 8 big circles of dough for the bottom crust and 8 small ones for the top crust.
- Press each big dough circle into the bottom of a muffin tin cup, leaving a tiny rim of dough sticking out at the top. Repeat with remaining dough to fill 8 muffin cups and prick each base with a fork.
- Fill cups with the chicken or turkey filling until nearly full. Cover with the small circles of dough. Then using your fingers, gently press the top crust onto the bottom crust until they stick together and no gaps remain.
- Brush the tops of each pie with the whisked egg. Then bake 30 to 35 minutes, or until the crust is lightly golden and the filling begins to bubble. You can also follow the pie crust package instructions.
- Remove from the oven and let cool for at least 15 minutes. Carefully loosen the edges of each pie with a knife and gently lift out from the muffin tin.
- Serve immediately or cover and refrigerate.