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

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, ½c 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 ½ cups butternut squash, cubed

2-3 cups roughly chopped kale

1 cup carrots, chopped

½ cup corn (optional if tolerated)

¼ cup scallions, green parts only

2 tablespoon garlic infused olive oil

¼ cup butter

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

1 cup oat milk

¼ cup gluten free 1:1 flour

2 teaspoon oregano

1 teaspoon thyme leaves

1 teaspoon paprika

salt + pepper to taste

For Biscuit Topping:

2 cups gluten free 1:1 flour

1 ½ cup oat milk

¼ cup butter, melted

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon 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.