Low FODMAP Chicken Pot Pie

This low FODMAP chicken pot pie has tender chicken, sweet carrots, and mild leeks wrapped in a flaky gluten-free crust. The creamy sauce is made without high-FODMAP ingredients like onion or wheat, so it’s easier to digest but still rich and satisfying.

Ingredients Needed

• 2 chicken breasts (about 3 cups shredded): poached for tender texture.
• 3 cups low FODMAP chicken broth: divided for poaching and sauce.
• ⅓ cup butter (lactose-free if needed): for the roux base.
• ½ cup celery (low FODMAP portion): adds crunch and flavor.
• ½ cup leeks (green tops only): mild onion-like flavor without high FODMAPs.
• ⅓ cup gluten-free flour: thickens the sauce.
• ½ cup lactose-free milk or unsweetened almond milk: for creamy texture.
• 2 cups frozen peas and carrots: low FODMAP portion.
• ½ cup frozen corn: adds sweetness.
• ½ teaspoon kosher salt: enhances flavor.
• ¼ teaspoon black pepper: mild seasoning.
• 1 teaspoon poultry seasoning: warm savory flavor.
• ¼ teaspoon ground thyme: mild herbal note.
• 1 gluten-free pie crust: store-bought or homemade.
• 1 egg + 1 tablespoon water: for golden egg wash.

How To Make Low FODMAP Chicken Pot Pie

Poach Chicken:
Place chicken breasts in saucepan with 1 cup broth. Cover and simmer 10–15 minutes until internal temperature reaches 165°F. Rest, then shred.

Make Filling:
Melt butter in large saucepan. Add celery and leek greens; sauté until softened. Sprinkle gluten-free flour and whisk until bubbly.

Create Sauce:
Gradually whisk in remaining broth and milk until smooth. Stir in peas, carrots, corn, salt, pepper, poultry seasoning, and thyme. Simmer until thickened.

Combine Chicken and Filling:
Fold shredded chicken into sauce. Transfer mixture to a 9-inch deep-dish pie plate.

Top with Crust:
Lay gluten-free pie crust over filling. Cut 4 slits for steam to escape. Brush with egg wash.

Bake:
Bake at 375°F for 40–45 minutes until crust is golden. Let rest 10 minutes before serving.

Recipe Tips

• Use leek greens only; avoid white bulb (high FODMAP).
• Keep celery to ½ cup to stay low FODMAP.
• Use lactose-free milk for creaminess without symptoms.
• Make filling ahead; assemble and bake fresh for best crust texture.

How to Store & Reheat

• Fridge: Store covered up to 3 days; reheat at 350°F until warm.
• Freezer: Freeze cooled pie slices up to 2 months; reheat covered in oven.
• Reheat Tip: Avoid microwave for crust; bake for crisp texture.

Nutrition Facts (per serving)

• Calories: ~290
• Sodium: ~420 mg
• Protein: 18 g
• Fat: 15 g
• Carbs: 23 g
• Fiber: 2 g
• Sugar: 3 g

FAQs

Is chicken pot pie low FODMAP?
Yes, if made with low FODMAP vegetables, gluten-free crust, and lactose-free milk as in this recipe.

Can I use rotisserie chicken?
No, most rotisserie chicken contains high FODMAP seasonings like garlic or onion. Use plain cooked chicken instead.

What can I use instead of leeks?
You can substitute green onion tops or omit entirely for very sensitive digestion.

Can I make this dairy-free?
Yes, use lactose-free butter alternatives and almond or oat milk.

Try More Recipes:

• Low FODMAP Potato Bread
• Low FODMAP Cocktail Sauce
• Low FODMAP Buffalo Sauce

Low FODMAP Chicken Pot Pie

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

290

kcal

A cozy gluten-free chicken pot pie made with low FODMAP vegetables and creamy lactose-free sauce for gentle digestion.

Ingredients

• 2 chicken breasts, shredded

• 3 cups low FODMAP chicken broth, divided

• ⅓ cup butter (lactose-free)

• ½ cup leek greens, chopped
  

• ⅓ cup gluten-free flour
  

• ½ cup lactose-free milk or almond milk
  

• 2 cups peas and carrots (frozen)
  

• ½ cup corn (frozen)
  

• ½ tsp kosher salt
  

• ¼ tsp black pepper
  

• 1 tsp poultry seasoning
  

• ¼ tsp ground thyme
  

• 1 gluten-free pie crust
  

• 1 egg + 1 tbsp water (egg wash)
  

Directions

• Poach chicken in 1 cup broth until 165°F, shred.
  
• Sauté celery and leek greens in butter. Add flour; whisk until bubbly.
  
• Slowly whisk in remaining broth and milk; simmer until thick.
  
• Stir in peas, carrots, corn, seasonings, and chicken.
  
• Pour filling into pie dish, top with crust, cut slits, brush with egg wash.
  
• Bake at 375°F for 40–45 minutes until golden. Rest 10 minutes before slicing.