Classic Low-FODMAP Chicken Pot Pie Recipe; Gluten-free, Dairy-free | Dr. Rachel Pauls (2024)

Chicken pot pie is a southern tradition, and this low-FODMAP chicken pot pie recipe lives up to its expectations. Flaky low-FODMAP crust enrobes chicken, vegetables, and a rich homemade gravy for perfect cold-weather comfort food. It’s also a great way to use up leftover Thanksgiving turkey or chicken.

I love low-FODMAP chicken pot pie all year round. You can make this with a double crust, provided lactose-free butter is available in your area. If not, I suggest a top crust only pie. Either way this is a classic recipe that will become one of your family’s favorites!

You may also love:

• low-FODMAP Maple Chicken with Rosemary
• low-FODMAP Shepherd’s Pie
• low-FODMAP Beef and Potato Stew
• low-FODMAP Pumpkin and Sweet Potato Soup
• low-FODMAP Herb Butter Roasted Turkey

Or peruse over 400 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S. Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!! It’s the BEST!

Classic Low-FODMAP Chicken Pot Pie; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8
Preparation Time:45 minutes
Cook time:1 hour
Total time:1 hour 45 minutes

Ingredients

• 2 cups cooked, chopped chicken/turkey or shredded chicken/turkey
  • both dark and light meat work well, but light meat will be less rich tasting
  • can cook breasts/thighs and chop into pieces, or pull apart from your leftover bird
• ½ cup cooked, diced carrots
• ¼ cup chopped celery
• ½ cup corn niblets (cut off fresh cob, or use fresh frozen, avoid canned due to high FODMAP content)
• ½ cup cooked parsnips
• ¼-½ cup cooked, diced potatoes (Yukon gold, or white)
• 2 tablespoons onion/shallot infused olive oil (can also use garlic infused)
  • for tips on finding infused oils, see my recipe swap blog
• 2 tablespoons extra-virgin olive oil
  • You can also use butter, or rendered chicken fat to make the gravy
• ¼ cup gluten-free, low-FODMAP flour (most types work well, I prefer Authentic Foods GF Classical Blend)
• 1 to 1 & ½ cups low-FODMAP chicken broth (I make this from scratch and freeze it- see my recipe), or low-FODMAP vegetable stock (you can use my recipe for this, but this stock is very seasoned, so adjust the rest of the seasonings to your taste)
  • Can also try my low-FODMAP Happy Soup for easier prep!
  • Depending on how juicy your chicken is, you may need less or more broth for desired consistency
• ½ cup low-FODMAP milk (such as lactose-free, or almond milk for dairy-free) or coconut cream (dairy-free) if you desire a more creamy broth (from top of can of coconut milk, or sold in individual small cans)
  • I used coconut cream for this recipe
    • Note: This is NOT the same as ‘Cream of Coconut”. Canned coconut cream is unsweetened, and can be purchased as the cream, or if you buy full fat coconut milk and chill it, you can skim the creamy layer from the top of the can and use that in recipes. See my low-FODMAP Coconut Whipped Cream Recipe for details!
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme
• 2teaspoons fresh rosemary
• Dr. Rachel’s prepared, unbaked low-FODMAP, gluten-free traditional pie crust recipe
  • Note: this crust is not dairy-free, substitute shortening or coconut oil for a dairy-free version

Directions

• If not cooked- boil carrots, parsnips, and potatoes until just soft, then chop into small pieces
• Combine chicken/turkey, carrots, celery, corn, parsnips and potatoes in a bowl; set aside
• In medium saucepan, warm oils
• Whisk in low-FODMAP flour and cook until bubbly
• Whisk in 1 cup low-FODMAP chicken broth and low-FODMAP milk/cream (I used coconut cream)
• Bring to a boil
• Reduce heat and simmer until thickened
• Stir in seasonings
• Add chicken-vegetable mixture back into pan and stir to combine
• Add additional salt and pepper to taste
• Add additional broth or milk/cream if desired consistency is not reached
• Can store filling in fridge or freezer until ready to create pie, or allow to cool to room temperature and fill pie
  • This is a good time to make your pie dough
• Once ready to fill pie, preheat oven to 375 F
• If making a double-crust pie:
  • Line pie plate with bottom crust
  • Par-bake or blind bake this layer if desired (375 F for 10 minutes, use pie weights)
    • This step is optional, if you really like crispy bottom crust it will help with that
    • However it does require additional time, for both the baking and the pie crust cooling, andmakes it a bit harder to adhere the top crust to the bottom one properly
• After the filling has cooled, spoon low-FODMAP pot pie filling into bottom crust
• Or spoon into empty pie pan for a top-layer pie

• Roll out your second (top) crust if not already done so
• Position top crust, crimp edges, and cut a slash or an ‘x’ in the top
• I used a fork to create lines on the edges
• Brush with egg whites or melted butter if desired (helps with shine)
• Consider using a pie crust protector on crust, can purchase these or use aluminum foil (I used one for the entire baking time)
• Place pie on a baking sheet in case of bubbling over
• Bake at 375° for one hour or until crust is brown
• I like using pie-crust cut outs as decoration
• Remove and let cool to room temperature before cutting and serving

Lovely, rich gravy and super flaky crust!

• You can also make individual pies- bake these for about 25 mins at 375 F

• A classic low-FODMAP Chicken Pot Pie goes great with everything!