Low FODMAP Chicken Pot Pie
Creamy chicken and vegetable filling in a flaky gluten-free crust. The ultimate comfort food made safe for sensitive stomachs.
Instructions
- 1
Preheat oven to 350°F (180°C). Lightly grease a 9-inch pie pan.
- 2
Press bottom pie crust into prepared pan.
- 3
Heat olive oil in a large skillet over medium heat. Add carrots, celery, and broccoli.
- 4
Season with salt and pepper. Cook, stirring occasionally, about 5 minutes until slightly softened.
- 5
Add chicken, broth, milk, coconut cream, flour, and thyme to skillet.
- 6
Mix well and cook over medium heat 3-4 minutes until thickened.
- 7
Pour filling into prepared crust.
- 8
Place top crust over filling. Crimp edges and cut 5-6 slits in top for steam.
- 9
Place pie on a baking sheet. Bake 40 minutes until crust is golden brown.
- 10
Cool 10-12 minutes before serving.
FODMAP Notes
Uses gluten-free crust and flour. Coconut cream provides creaminess without lactose. Ensure chicken broth is onion and garlic-free. Broccoli is low FODMAP at 3/4 cup per serving.
Tips
- 💡 Use rotisserie chicken for convenience
- 💡 Make filling ahead and refrigerate
- 💡 Brush crust with egg wash for shine
- 💡 Let cool before cutting for cleaner slices
Recipe Notes
This pot pie is pure comfort with its flaky crust and creamy filling. The coconut cream creates a rich, dairy-free sauce that tastes indulgent.
Substitutions
- Crust: Skip for crustless version
- Cream: Lactose-free heavy cream
- Vegetables: Peas, potatoes, or green beans
Storage
- Refrigerator: Keeps 3-4 days
- Freezer: Freeze unbaked up to 2 months
- Reheating: Cover with foil and bake until heated through
FODMAP Stacking Note
One serving (1/8 of pie) is low FODMAP. Check gluten-free crust ingredients for FODMAP triggers.
Related Recipes
- Low FODMAP Shepherd’s Pie
- Low FODMAP Chicken Casserole
- Low FODMAP Turkey Pot Pie