This is it! Our Low FODMAP Chicken Pot Pie is a Family Favorite!
Preheat oven to 425°F (220°C). Coat a 9 ½-inch (24 cm) deep-dish pie plate with nonstick spray and place on a rimmed baking sheet pan to catch drips.
Place leftover chicken and peas in a large mixing bowl; set aside.
Bring a large pot of water to a boil. Add potatoes and carrots and simmer until just tender, about 8 minutes. Drain well and add to bolw holding chicken.
Cook, whisking often, for about a minute to remove raw flavor of flour. Slowly whisk in the stock and cook, whisking often, until gravy is thick and smooth, about 2 minutes. Taste and adjust seasoning as desired.
Scrape over chicken and vegetables and fold everything together very well to evenly combine. Scrape into prepared pan.
Prepare our Low FODMAP All Butter Pie Crust as directed in that recipe and roll out dough on a lightly floured surface into a large circle about ¼-inches thick (6 mm). Cut into an 11-inch (28 cm) round and transfer to the top of the pie. Tuck the edges under and crimp so that it is just covering the filling. Create 4 slashes in the top of the pie as shown in the images.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.