Chicken Pot Pie

A low FODMAP chicken pot pie with chicken, carrots, potatoes, green beans, leek greens, and a creamy lactose-free sauce under a gluten-free butter crust.

Prep 1 hr

Cook 55 min

Serves 6

Gluten-free

Ingredients

Crust

• 1 1/4 cups (190g) gluten-free 1:1 flour blend (with xanthan gum, or add 1/2 tsp)
• 1/2 tsp salt
• 1/2 cup (113g) cold unsalted butter, cubed
• 4 to 6 tbsp ice water
• 1 egg, beaten, for brushing

Filling

• 2 tbsp garlic-infused olive oil
• 1 cup (60g) sliced leek greens (dark green parts only)
• 2 medium carrots (about 150g), diced
• 1 celery stalk (about 40g), diced
• 2 medium potatoes (about 300g), peeled and diced small
• 1 cup (100g) green beans, cut into 1/2-inch pieces
• 3 tbsp unsalted butter
• 1/3 cup (50g) gluten-free 1:1 flour blend
• 2 cups (480ml) low FODMAP chicken broth
• 3/4 cup (180ml) lactose-free whole milk
• 3 cups (about 420g) cooked chicken, shredded or diced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper

Instructions

Make the crust

1. Whisk the flour blend and salt, then rub in the cold butter until it looks like coarse crumbs.
2. Add ice water 1 tablespoon at a time until the dough holds together. Shape into a disc, wrap, and chill for 30 minutes.

Cook the filling

1. Heat the garlic-infused oil in a large pot over medium heat. Add the leek greens, carrots, and celery and cook for 5 minutes.
2. Add the potatoes and green beans and cook 3 minutes more.
3. Add the butter. When it melts, sprinkle in the flour blend and stir for 1 minute.
4. Slowly stir in the broth, then the milk. Simmer, stirring, for 8 to 10 minutes, until thick and the potatoes are just tender.
5. Stir in the chicken, thyme, salt, and pepper. Pour into a 9-inch deep-dish pie plate or 2-quart baking dish.

Top and bake

1. Heat the oven to 400°F (200°C).
2. Roll the dough between two sheets of parchment to fit the top of the dish. Lay it over the filling, trim, and crimp the edge. Cut 4 small slits in the top.
3. Brush with the beaten egg.
4. Set the dish on a sheet pan and bake for 30 to 35 minutes, until the crust is golden and the filling bubbles at the edges.
5. Rest for 10 minutes before serving.

Tips & Substitutions

• Peas, in small amounts only. Frozen green peas are low FODMAP only at about 1 tablespoon a serving. If you add them, use no more than 6 tablespoons for the whole pie.
• Rotisserie chicken. Most store rotisserie chickens are rubbed with garlic and onion. Poach plain chicken breasts or thighs instead, or use leftover roast chicken.
• Store-bought broth. Most boxed broths contain onion and garlic. Use the homemade broth or a certified low FODMAP brand.
• Keep celery to one stalk. One stalk across six servings stays well under Monash's celery serve.
• Biscuit top. Drop spoonfuls of gluten-free biscuit dough over the filling instead of a crust and bake 20 to 25 minutes.

Why This Works

• Leek greens and infused oil. They give the onion and garlic flavor a pot pie needs, and only the dark green leek tops are low FODMAP, so the white part stays out.
• Lactose-free milk. Lactose-free whole milk makes the sauce creamy in place of regular milk.
• Thick filling. Simmering the sauce before baking keeps the gluten-free crust from going soggy.

Storage

Refrigerate leftovers covered for up to 3 days and reheat in a 350°F (175°C) oven for 20 minutes. Freeze the assembled, unbaked pie in a metal or foil pan, wrapped well, for up to 2 months. Thaw overnight in the fridge, then bake as above until the center reaches 165°F (74°C).