Some foods are the definition of comfort food, and this recipe for Low FODMAP Chicken Pot Pie hits all the comforting notes. The saucy, creamy filling is made with shredded chicken and vegetables in a rich gravy. It is then topped with a buttery, flaky gluten free pie crust, which is not only delicious but also so pretty.
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Why I Love This Recipe
- Great way to use leftover chicken or turkey
- Perfect comforting meal
- Low FODMAP and Gluten Free Recipe
Featured Ingredients
- Chicken Breast - Boneless, skinless chicken poached in chicken broth and then shredded. Leftover chicken is also a great option.
- Chicken Broth - Homemade or a low FODMAP chicken broth or chicken stock.
- Butter - Salted butter works the best.
- Fresh Veggies - Celery and Leeks - the green part only on the leeks.
- Frozen Veggies - Peas, Carrots and Corn
- Gluten Free Flour - I love Bob’s Red Mill 1-to-1 gluten free flour in the blue bag. It works well as a thickener for the filling.
- Milk - Use regular milk, lactose-free milk, or unsweetened almond milk, depending on your individual tolerances.
- Spices: Kosher salt, ground black pepper, poultry seasoning, and ground thyme - create the perfect seasoning for the pot pie filling.
- Gluten Free Pie Crust - Homemade flaky pie crust or purchase a mix or a frozen option from the grocery store.
- Egg & Water - Used as an egg wash for the top of the pie crust.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on current serving sizes measured by the Monash University FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: In a medium saucepan, add 1 cup of chicken broth and chicken breasts and simmer over medium heat until the chicken reaches an internal temperature of 165 degrees F. This will take 10-15 minutes, depending on the thickness of the chicken breasts.
If using leftover turkey, cooked chicken or a rotisserie chicken, skip this step.
Step 2: In a separate large saucepan, melt butter over medium heat. Add the chopped celery and leeks. Saute until softened, about five minutes.
Next, sprinkle the gluten free flour over the softened vegetables. Stir until no streak of white flour is showing.
Add half of the remaining chicken broth to the pan. Whisk until combined. Add the rest of the broth and whisk again.
Next, whisk in the milk. Keep whisking until fully incorporated into the creamy sauce.
Step 3: Add the frozen peas, carrots, and corn. Add the spices and stir.
Remove from heat if the filling's consistency is correct. If it is too thin, let it cook over low heat for an additional five minutes, stirring occasionally.
If the filling is too thick, add extra milk or chicken broth until the desired consistency is achieved.
Step 4: Once the chicken breasts reach an internal temperature of 165 degrees F, remove them from the pan. Allow the chicken to rest for five minutes to let the juices redistribute.
Using two forks, shred the chicken into bite-size pieces.
Step 5: Add the shredded chicken to the filling mixture and stir.
Grab a 9-inch deep dish pie pan. Pour the filling into the pan. Set aside.
Step 6: Roll out the low FODMAP pie crust with a rolling pin. Carefully place the pie crust over the top of the chicken filling in the pie plate. Add four slits to the top to allow steam to escape. Trim the pie crust as needed.
Beat the egg and add the water. Using a pastry brush, liberally add the egg wash over the top of the crust. There is no need to use all of the egg, wash, but don’t be stingy either. This is what turns the pot pie into that amazing golden brown crust.
Bake in a preheated 375 degree F oven for 40-45 minutes.
Top with chopped fresh parsley, which is totally optional but beautiful.
Tips and Tricks
Prevent a mess in the oven. Place a large baking sheet underneath the pot pie in case it bubbles over. It is so much easier to clean a baking sheet than an oven.
Double the recipe and deliver one to someone who could use a comfort meal. Even if they are not on a low FODMAP diet. It is so delicious they will never know.
Ingredient Swaps
- Chicken - Use chicken thighs for a more rich, tender chicken option. A great shortcut option is to use FODMAP friendly rotisserie chicken too!
- Veggies - Mix and match low FODMAP vegetables that you can tolerate best for your gut. Use the Monash University App to help guide serving sizes. If you want to use a bag of frozen mixed veggies go for it! The total amount of veggies needs to be 3-3 ½ cups total.
- Corn Starch - If you do not have gluten free flour, use corn starch as an additional option to thicken the sauce.
Variations
Low FODMAP Turkey Pot Pie: Have leftover turkey from Thanksgiving? Swap out the chicken breasts for 3 cups of shredded turkey. It is an amazing way to use leftover turkey!
Mashed Potato Pot Pie: Swap out the gluten free pie crust and top with mashed potatoes! It is a delicious play on shepherd’s pie but with chicken pot pie filling! It is a wonderful recipe mash-up with tasty results!
Biscuit Topped Pot Pie: Top the chicken pot pie with low FODMAP biscuit dough. It is a great, easy way to enjoy biscuits and pot pie filling!
Double Crust Gluten Free Pot Pie: If you love pie crust, use a bottom and a top crust. Add the bottom crust to the pie plate before adding the filling.
Storage and Reheating
Store: To store leftover pot pie, keep it in an airtight container or tightly wrap it in plastic wrap and store it in the refrigerator for up to four days.
Reheat: Place leftovers on a microwave-safe plate and reheat for 1-2 minutes until heated through.
Freeze: Freeze leftovers in individual freezer-friendly containers for the perfect lunch later. Be aware that the gluten free pie crust will not be as flaky as it was fresh out of the oven, but it will still be tasty! Defrost the night before for better results.
Low FODMAP Notes
Low FODMAP information is based on Monash University Food App test results. I highly recommend the app for guidance on ingredients and serving sizes and working with a Low FODMAP dietitian.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Chicken Breast - Plain, chicken breast has no detectable FODMAPs.
- Chicken Broth - It is important to choose an option that does not have garlic or onion listed in the ingredients. Or one that has a tolerable amount.
- Butter - Safe at 1 tablespoon or 19 grams per meal.
- Fresh Veggies - Celery is safe at ¾ cup or 61 grams. Leeks - only the green leaves, are safe at ½ cup or 37 grams per meal.
- Frozen Veggies—Peas are safe at 1 tablespoon or 15 grams. If peas are not tolerated well, omit them. Add more carrots or corn if they aren't tolerated. Carrots are safe at 1 medium or 75 grams per meal. Corn is safe at ½ cup or 75 grams per meal. Another option is to use canned corn that has been rinsed.
- Milk - Use regular milk, lactose-free milk, or unsweetened almond milk, depending on your individual tolerances. Unsweetened almond milk is safe at 1 cup or 240 grams per meal.
What To Serve With Chicken Pot Pie
One of my dad’s favorite meal combinations, and one of his last meals, was chicken pot pie with a buttered baked potato, which is exactly how I serve this chicken pot pie. I add baked potatoes. To add more leafy greens, add a side salad with low FODMAP ranch dressing for a perfect weeknight meal. To complete pie night, I add a crustless blueberry pie, too.
Additional Pie Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Chicken Pot Pie
Equipment
- 9-inch Pie Pan
Ingredients
- 2 chicken breasts 3 cups shredded (Note 1)
- 3 cups low FODMAP chicken broth divided (Note 2)
- ⅓ cup butter salted
- ½ cup celery chopped
- ½ cup leeks chopped (Note 3)
- ⅓ cup gluten free flour
- ½ cup milk lactose free or unsweetened almond milk
- 2 cups peas and carrots frozen
- ½ cup corn frozen
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon poultry seasoning
- ¼ teaspoon ground thyme
- 1 single gluten free pie crust (Note 4)
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees F.
- Add two chicken breasts and 1 cup of chicken broth to a medium saucepan and cover. Poach the chicken over medium heat for 10-15 minutes or until it reaches an internal temperature of 165 degrees F. The thicker the chicken breasts, the longer the cooking time.
- In a large saucepan, melt the butter over medium heat. Add the chopped celery and leeks and saute until softened.
- Sprinkle the gluten free flour over the melted butter and softened vegetables. Whisk until flour starts to bubble.
- Pour in 1 cup of the chicken broth and whisk. The flour will immediately hydrate and form clumps. Add the remaining chicken broth and whisk again. A sauce will begin to form.
- Next, whisk in the milk.
- Add the peas, carrots and corn. Stir with a wooden spoon.
- Sprinkle in the salt, black pepper, poultry seasoning, and ground thyme. Reduce the heat to low and allow the filling to simmer. If it is too thin, simmer longer. If it is too thick, add additional broth or milk, one tablespoon at a time. Remove from heat once it becomes a thick filling.
- Once the chicken reaches the internal temperature of 165 degrees F, remove it from the saucepan and let it rest on a cutting board for ten minutes. Shred the chicken with two forks into bite-sized pieces.
- Add the shredded chicken to the filling mixture and stir.
- In a 9-inch deep dish pie plate, add the filling mixture.
- Place a rolled-out pie crust over the filling. Add four slits to the top to allow steam to escape.
- In a small bowl, add the egg and water. Beat until combined.
- Using a pastry brush, brush the egg wash over the top of the pie crust. Do not use all of it, but you also do not want to skimp. This is what gives the pot pie that gorgeous golden brown color.
- Bake in a preheated 375 degree oven for 40-45 minutes or until golden brown. Place a baking sheet on the rack below in case the pot pie overflows.
- Remove and top with fresh chopped parsley. Serve with baked potatoes and a side salad.
Venessa Mandelkow says
This is my one of my son's favorite meals! He could eat the entire pot pie himself.