Low FODMAP Chicken Pot Pie

Hey Friends– I thought I would post this low FODMAP chicken pot pie recipe that I whipped up for Russ and I last week. I used a few short cuts–I bought a plain rotisserie chicken (ingredients=chicken only), FODY foods chicken soup base, and Whole Foods Gluten Free bakehouse pie crust.

You can prep the filling in advance which makes this recipe a bit more convenient on a busy night.

You’ll find the pie crust in the frozen foods section. The pie crust is inside a pie shaped tin but I just rolled it out and cut in strips over the tarragon-infused chicken and vegetable filling.

This is such a hearty comfort food dish.  Russ and I ate almost the whole chicken pot pie! Ha! This will serve 2 hearty servings–or up to 4 people.

And disclaimer–the pictures reveal very clearly that I am not a pastry chef. 🙂 But, rather this is real life in the Kate Scarlata kitchen!

That being said, the flavor is amazing and I bet you can do a better job making this look like a good looking chicken pot pie! Feel free to share your gorgeous pictures with me on Instagram!

Low FODMAP Chicken Pot Pie

Low FODMAP Chicken Pot Pie

Ingredients

  • Serves 2-4 people, depending on hunger level
  • 2 cups cooked chicken, cut or shredded into bite size pieces (I used a plain rotisserie chicken)
  • 5 medium carrots, peeled and sliced into bite size rounds
  • 30 green beans, trimmed and cut in thirds
  • 2 tablespoons frozen peas
  • 1 tablespoon garlic infused oil
  • 1 1/2 tablespoon gluten free flour blend (I used Trader's Joes GF flour blend)
  • 1 1/2 tablespoons butter (can sub in olive oil)
  • 2 cups suitable chicken broth (I used Fody foods chicken soup base)
  • 1/4 cup lactose free milk
  • 1 teaspoon dried tarragon
  • 1 Gluten free pie crust, rolled out into 1/4 inch thickness, cut into strips 1 inch strips (I used defrosted Whole Foods Gluten Free All Butter Pie Crust)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In 9 x 9 square or 9 inch diameter round casserole dish, add cut chicken.
  3. In medium skillet, add garlic oil and carrots, cooking for about 2 minutes.
  4. Add in green beans and peas, cooking for another 1-2 minutes.
  5. Add vegetables to casserole dish with chicken.
  6. In the same skillet over medium heat, add gluten free flour and butter (or oil), making a roux. Slowly add chicken broth and raise heat to medium high to thicken chicken sauce. Add in milk and tarragon. When sauce becomes gravy-like consistency, remove from heat and add to chicken and vegetable mixture.
  7. Stir mixture to combine.
  8. Add defrosted pie crust onto parchment paper, roll into flat crust. Cut into 1 inch strips, add on top of chicken vegetable mixture in criss cross pattern. (You may have some crust leftover)
  9. Bake for 30 minutes.
https://blog.katescarlata.com/2019/03/18/low-fodmap-chicken-pot-pie/

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