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Fody's Low FODMAP Chicken Pot Pie

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Fody's Low FODMAP Chicken Pot Pie

Chicken Pot Pie is a nostalgic comfort food that everyone loves, and it is simple to make into a low FODMAP recipe. Low FODMAP rotisserie chicken makes this an extra easy weeknight meal or if you prefer low FODMAP turkey recipes, you can use leftover from a holiday meal instead.

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Cook time





  • 1 Fody Low FODMAP Pie Crust (see recipe), ready to roll out
  • 2 1/2 cups Water
  • 2 tsp Fody's Low FODMAP Chicken Soup Base
  • 4 cups cubed or shredded cooked chicken or turkey, white or dark meat, or a combo, at room temperature
  • 1/4 cup frozen peas; no need to defrost
  • 1 lb diced potatoes such as Yukon gold, scrubbed or peeled
  • 2 medium carrots, trimmed, peeled and diced
  • 1 oz fresh green beans, halved
  • 1/2 cup unsalted butter, cut into pieces
  • 1/2 cup chopped leek greens
  • 1/4 cup chopped scallion greens
  • 4 oz trimmed oyster mushrooms, chopped
  • 1 1/2 tsp Fody Lemon Herb low FODMAP Seasoning
  • 1/2 cup low FODMAP gluten-free all-purpose flour
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp lactose-free whole milk; optional


  1. 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.
  2. Whisk together water and Fody's Low FODMAP Chicken Soup Base in a saucepan and bring to a boil, whisk again to combine and dissolve, then remove from heat; set aside.
  3. Place chicken or leftover turkey and peas in a large mixing bowl; set aside.
  4. Bring a large pot of water to a boil. Add potatoes and carrots and simmer until just crisp, then add green beans and continue cooking until all the vegetables are crisp-tender, about 10 minutes total. Drain well and add to bowl holding chicken.
  5. Meanwhile, in a large skillet, heat butter over low-medium heat until melted. Add leeks and scallions (remember only the greens are low FODMAP!) and sauté until beginning to soften, then stir in the mushrooms and Fody's Lemon Herb Seasoning. Continue to sauté until mushrooms have softened as well. Whisk in the flour. Cook, whisking often, for about a minute to remove raw flavor of flour. Slowly whisk in the chicken stock, and cook, whisking often, until sauce is thick and smooth, about 2 minutes. Taste and adjust seasoning as desired. Scrape sauce over chicken and vegetables and fold everything together very well to evenly combine. Taste and adjust seasoning with salt and pepper as needed. Set aside to cool.
  6. Roll out half of the low FODMAP pie crust on a lightly floured surface into a large circle about 12-inches (30.5 cm) around and ¼-inch thick (6 mm). Transfer to prepared pie plate, smoothing it out evenly along bottom and up the sides. Roll out remaining half of dough to ¼-inch (6 mm) thickness and cut long strips, about 1-inch (2.5 cm) in diameter (width).
  7. Scrape cooled filling into pie crust. Weave a lattice on top of the filling, pinching the ends of the strips to adhere to the bottom crust. Brush lattice with milk, if using. It will make it a bit shiny, which is lovely.
  8. Bake chicken pot pie for about 40 to 45 minutes or until is light golden brown and filling is bubbling. Let stand 5 minutes before serving. Our Low FODMAP Chicken Pot Pie is best served freshly baked. You can freeze it for a month before baking. See Tips below.
Fody's Low FODMAP Chicken Pot Pie
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