Low FODMAP DIET CHICKEN POT PIE Recipe

CHICKEN POT PIE Recipe (Low FODMAP DIET)

This low-FODMAP pot pie is the antidote to the cold-weather blues. It’s hearty and substantial, but if you prefer something with less fat, you can serve the chicken filling over steamed rice or gluten-free pasta in
place of the biscuit crust.

LOW FODMAP CHICKEN POT PIE Ingredients

YIELD: 4 SERVINGS

  • Biscuit topping
  • 1½ cups (243 g) basic flour blend
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons (55 g) unsalted butter
  • ½ cup (120 ml) lactose-free or nondairy milk chicken filling
  • 2 tablespoons (28 ml) olive oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup (50 g) sliced sc allions (green parts only)
  • 1 stalk of celery, thinly sliced
  • 1 cup (130 g) thinly sliced carrots
  • 1½ cups (355 ml) unsalted chicken stock or chicken broth
  • 1 teaspoon poultry herb seasoning
  • ½ cup (120 ml) lactose-free or nondairy milk
  • 2 tablespoons (20 g) basic flour blend

LOW FODMAP CHICKEN POT PIE Steps

  1. To prepare the biscuit dough, in a large bowl, whisk together the Basic Flour Blend, sugar,
    baking powder, and kosher salt.
  2. Cut in the butter until crumbly.
  3. Pour in the milk and mix until all of the flour is incorporated. Set aside.
  4. To prepare the filling, preheat the oven to 400°F (200°C, or gas mark 6).
  5. In a large cast-iron or ovenproof skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat.
  6. Season the chicken with ½ teaspoon each of the kosher salt and black pepper.
  7. Add the chicken and cook until browned and cooked through about 6 to 8 minutes.
  8. Remove from the pan and set aside. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil.
  9. Sauté the scallions and celery until slightly tender, about 4 to 5 minutes.
  10. Add the carrots and chicken stock.
  11. Simmer for about 15 minutes or until the carrots are tender.
  12. Stir in the poultry herb seasoning and the remaining kosher salt and black pepper.
  13. In a small bowl, whisk together the milk and Basic Flour Blend.
  14. Slowly pour into the chicken stock or broth and vegetables in the skillet, while stirring constantly.
  15. Stir until thickened. Stir in the browned chicken.
  16. Place dollops of biscuit dough evenly on top of the chicken filling.
  17. Place the skillet in the oven and bake for 15 to 17 minutes until the biscuit topping is lightly
    browned and the chicken filling is bubbling.
  18. Serve hot.

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CHICKEN POT PIE Recipe (low fodmap diet)

This low-FODMAP pot pie is the antidote to the cold-weather blues. It’s hearty and substantial, but if you prefer something with less fat, you can serve the chicken filling over steamed rice or gluten-free pasta in
place of the biscuit crust.

  • Author: Low FodMap Guy
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Chicken
  • Method: Low FODMAP
  • Cuisine: Low FODMAP

Ingredients

Scale
  • Biscuit topping
  • 1½ cups (243 g) basic flour blend
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons (55 g) unsalted butter
  • ½ cup (120 ml) lactose-free or nondairy milk chicken filling
  • 2 tablespoons (28 ml) olive oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ cup (50 g) sliced sc allions (green parts only)
  • 1 stalk of celery, thinly sliced
  • 1 cup (130 g) thinly sliced carrots
  • 1½ cups (355 ml) unsalted chicken stock or chicken broth
  • 1 teaspoon poultry herb seasoning
  • ½ cup (120 ml) lactose-free or nondairy milk
  • 2 tablespoons (20 g) basic flour blend

Instructions

  1. To prepare the biscuit dough, in a large bowl, whisk together the Basic Flour Blend, sugar,
    baking powder, and kosher salt.
  2. Cut in the butter until crumbly.
  3. Pour in the milk and mix until all of the flour is incorporated. Set aside.
  4. To prepare the filling, preheat the oven to 400°F (200°C, or gas mark 6).
  5. In a large cast-iron or ovenproof skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat.
  6. Season the chicken with ½ teaspoon each of the kosher salt and black pepper.
  7. Add the chicken and cook until browned and cooked through about 6 to 8 minutes.
  8. Remove from the pan and set aside. Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil.
  9. Sauté the scallions and celery until slightly tender, about 4 to 5 minutes.
  10. Add the carrots and chicken stock.
  11. Simmer for about 15 minutes or until the carrots are tender.
  12. Stir in the poultry herb seasoning and the remaining kosher salt and black pepper.
  13. In a small bowl, whisk together the milk and Basic Flour Blend.
  14. Slowly pour into the chicken stock or broth and vegetables in the skillet, while stirring constantly.
  15. Stir until thickened. Stir in the browned chicken.
  16. Place dollops of biscuit dough evenly on top of the chicken filling.
  17. Place the skillet in the oven and bake for 15 to 17 minutes until the biscuit topping is lightly
    browned and the chicken filling is bubbling.
  18. Serve hot.

Nutrition

  • Serving Size: 4
  • Calories: 450
  • Fat: 25
  • Carbohydrates: 40
  • Protein: 25

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