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Low Fodmap Chicken Pot Pie Recipe

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Description

This Low FODMAP Chicken Pot Pie is a delicious and comforting dish that is perfect for dinner. The pot pie is filled with a creamy, savory filling with chunks of chicken and vegetables, and topped with a flaky, buttery pastry crust. It is a great way to enjoy a traditional comfort food dish that is FODMAP friendly. This recipe is easy to make and can be customized with your favorite vegetables and herbs. Enjoy this yummy dish and savor the flavors of comfort food without the FODMAPs.

Prep Time

This dish takes about 20 minutes to prepare. This includes chopping the vegetables, pre-cooking the chicken and vegetables, and preparing the pastry dough.

Cook Time

The dish takes about 40 minutes to cook. This includes baking the pastry crust, and cooking the filling on the stovetop.

Ingredients

  • 1 sheet of ready-made puff pastry
  • 2 tablespoons of olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 carrots, finely chopped
  • 2 cups of cooked chicken, cubed
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • 2 tablespoons of cornstarch
  • 1 cup of low FODMAP chicken broth
  • 1/2 cup of frozen peas
  • 2 tablespoons of freshly chopped parsley
  • Salt and pepper, to taste

Instructions

Preheat the oven to 350°F. Place the puff pastry on a baking sheet and bake in the preheated oven for 20 minutes, until golden brown. Set aside to cool.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and carrots, and cook until softened, about 5 minutes. Add the chicken, thyme, and oregano, and cook for an additional 5 minutes.

In a small bowl, whisk together the cornstarch and chicken broth. Pour the mixture into the skillet and stir to combine. Add the frozen peas and cook until the mixture is thick and bubbly, about 5 minutes.

Remove the skillet from the heat and stir in the parsley. Season with salt and pepper, to taste.

Pour the filling into a 9-inch pie dish. Place the pastry crust over the top of the dish and crimp the edges. Cut a few slits in the top of the pastry crust to allow steam to escape.

Bake in the preheated oven for 20 minutes, until the pastry is golden brown and the filling is bubbly.

Remove from the oven and let cool for 10 minutes before serving.

Equipment

  • Baking sheet
  • Large skillet
  • Small bowl
  • 9-inch pie dish

Notes

This recipe is low FODMAP and can be enjoyed by people with IBS. Be sure to check the labels of the ingredients for FODMAP content. If you are unsure about an ingredient, it is best to check with a registered dietitian.

Nutrition: Per Serving

  • Calories: 350
  • Fat: 18g
  • Carbohydrates: 28g
  • Protein: 17g
  • Fiber: 3g

Recipe Tips

  • Feel free to customize this recipe with your favorite vegetables and herbs.
  • This dish can be served with a side salad for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish can be frozen for up to 3 months. Defrost in the refrigerator overnight before reheating.

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