Fody's Low FODMAP Chicken Pot Pie

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.

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.

Place chicken or leftover turkey 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 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.

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.

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).

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. 

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.

Tips

When we make our low FODMAP Chicken Pot Pie, we often double the recipe, make two pies, and freeze one of the pies after arranging the raw crust on the top. Our low FODMAP Chicken Pot Pie freezes well. Simply remove from freezer as oven preheats to 425°F (220°C), bake for 30 minutes, then reduce temperature to 350°F (180°C) and continue baking for about an hour or until the crust is golden brown and an instant read thermometer inserted into the center of the chicken pot pie filling registers 165°F (74°C).