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Low FODMAP Chicken Pot Pie – Gluten Free with Veggie Friendly Option

May 9, 2020 May 11, 2021 prettydeliciouslife

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I’ve been all about being cozy, whether it’s fluffy blankets, cashmere joggers (please do yourself a favor and invest in these!), soothing scented candles, or comfort food, like this low FODMAP chicken pot pie. It feels a little strange because this isn’t something I’m typically focused on in May. Typically late spring motivates me to eat light and fresh, wear airy clothing, and spend lots of time at the park. But, we’re not living in typical times right now so I’m pivoting a little bit and enjoy just a liiiiittle bit more coziness before I shift into summer mode.

I’m really digging on this low FODMAP chicken pot pie right now because it is the perfect combo of cozy meets light and healthy. It is packed full of tummy-friendly veggies and the best part is you can use just about any vegetable you have on hand! In my recipe I use kale, white + sweet potato, rainbow carrots, and scallions but I’ve also used:

  1. Zucchini
  2. Butternut squash (great sweet potato sub if you don’t tolerate)
  3. Spinach
  4. Broccoli (heads are low FODMAP, 1c serving)
  5. Black lentils (from a can is low FODMAP friendly, 1/2c serving)
  6. Mushroom (oyster mushrooms are low FODMAP, 2c serving)
  7. Parsnips + Rutabaga (great white potato sub if you don’t tolerate)

You can whip this low FODMAP chicken pot pie up in about an hour and have enough for a full week of meals for 2! I have not tried freezing it because each time I make this my husband devours it so quickly there is barely enough left for me, but I imagine it would free well if you have proper airtight containers.

Ingredients

For Filling:

1 lb chicken breast, cubed

1 whole medium white potato, cubed

1 1/2 cups butternut squash, cubed

2-3 cups roughly chopped kale

1 cup carrots, chopped

1/2 cup corn (optional if tolerated)

1/4 cup scallions, green parts only

2 tbsp garlic infused olive oil

1/4 cup butter

2 cups chicken broth broth (can sub in veggie broth)

1 cup oat milk

1/4 cup gluten free 1:1 flour

2 tsp oregano

1 tsp thyme leaves

1 tsp paprika

salt + pepper to taste

For Biscuit Topping:

2 cups gluten free 1:1 flour

1 1/2 cup oat milk

1/4 cup butter, melted

1 tbsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1. Pre-heat oven to 425F and bring a large pot of salted water to a boil.

2. Heat garlic oil in a large pan over medium heat until it begins to simmer.

3. Add in chicken + carrots and cook until carrots are tender and chicken is browned, about 7 minutes.

4. Add in kale and cook until wilted, seasoning with salt + pepper to taste.

5. Once pot of water is boiling, add in cubed potatoes and boil until soft, about 10 minutes.

6. When potatoes are finished, drain and add to pot with carrots, scallions, and kale.

7. Add butter, gluten free flour, non-dairy milk, and veggie broth to the pot stirring until thick and fully incorporated.

8. Continue seasoning with oregano, thyme, rosemary or herbs and spices of choice until you reach desired taste.

9. Make the biscuit topping by combining ingredients in a medium bowl and mixing until fully incorporated.

10. Using a large spoon, drop biscuit dough on top of veggie mixture until filling is covered.

11. Bake 15-20 minutes or until biscuit topping is golden brown.

Chicken Pot Pie in a cast iron skillet with a serving spoon

Low FODMAP Chicken Pot Pie

Pretty Delicious Life
A comfort food, meal prep friendly classic!
5 from 1 vote
Print Recipe Pin Me
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 8

Ingredients
  

For Filling

  • 1 lb chicken breast cubed
  • 1 whole medium white potato cubed
  • 1 1/2 cups butternut squash cubed
  • 3 cups roughly chopped kale
  • 1 cup carrots chopped
  • 1/2 cup corn optional if tolerated
  • 1/4 cup scallions green parts only
  • 2 tbsp garlic infused olive oil
  • 1/4 cup butter or vegan butter
  • 2 cups chicken broth broth can sub in veggie broth
  • 1 cup oat milk
  • 1/4 cup gluten free 1:1 flour
  • 2 tsp oregano
  • 1 tsp thyme leaves
  • 1 tsp paprika
  • salt + pepper to taste

For Biscuit Topping

  • 2 cups gluten free 1:1 flour
  • 1 1/2 cup oat milk
  • 1/4 cup butter melted (or vegan butter)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Instructions
 

  • Pre-heat oven to 425F and bring a large pot of salted water to a boil.
  • Heat garlic oil in a large pan over medium heat until it begins to simmer.
  • Add in chicken + carrots and cook until carrots are tender and chicken is browned, about 7 minutes.
  • Add in kale + scallions and cook until wilted, seasoning with salt + pepper to taste.
  • Once pot of water is boiling, add in cubed potatoes and boil until soft, about 10 minutes.
  • When potatoes are finished, drain and add to pot with carrots, scallions, and kale.
  • Add butter, gluten free flour, non-dairy milk, and veggie broth to the pot stirring until thick and fully incorporated.
  • Continue seasoning with oregano, thyme, rosemary or herbs and spices of choice until you reach desired taste.
  • Make the biscuit topping by combining ingredients in a medium bowl and mixing until fully incorporated.
  • Using a large spoon, drop biscuit dough on top of veggie mixture until filling is covered.
  • Bake 15-20 minutes or until biscuit topping is golden brown.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!
Keyword Entrees, Garlic+Onion Free, Gluten Free
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About Kim:

Hi! I’m Kim, the full-time recipe developer, photographer and creator behind Pretty Delicious Life, where you’ll find 100% gluten free, healthier recipes developed with a happy gut in mind. What started out as a space for me to record my favorite gut-friendly recipes has turned into a space for people like you, who absolutely LOVE food but are looking for healthier versions of their favorite recipes that make them feel amazing both inside and out.

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