Low FODMAP Chicken Pot Pie

5 from 2 votes

Make this comforting chicken pot pie filled with shredded chicken, veggies, and a rich, saucy filling and topped with a flaky, buttery gluten free pie crust.

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: Servings

Author: Venessa Mandelkow

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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.

Notes

Note 1: Leftover turkey or chicken will also work. Skip the poaching step if the meat is already cooked.

Note 2: Use a low FODMAP chicken broth or stock. Or find an option that has the least amount of FODMAPs you can tolerate.

Note 3: To keep this pot pie low FODMAP only use the green parts of the leeks.

Note 4: Make a homemade low FODMAP pie crust, or use mashed potatoes, or biscuits. All delicious options.

Low FODMAP Notes: 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.

Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to four days.

Nutrition Information

Serving: 1 pieceCalories: 341kcalCarbohydrates: 31gProtein: 23gFat: 16gSugar: 5g

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