Low-FODMAP Vegetable & Chicken Pie

Low-FODMAP Vegetable & Chicken Pie

Yields6 ServingsPrep Time35 minsCook Time55 minsTotal Time1 hr 30 minsCategory, ,

Who doesn't love a classic Chicken & Vegetable Pie? This is the ideal comfort food that will leave you feeling fuller for longer and provide a comforting warmth in colder weather. It is the perfect recipe for anyone on a Low-FODMAP and gluten-free diet. Tender chicken, softly cooked vegetables embedded in a light buttery pastry, it is a wonderful combination of flavour and texture that will satisfy your hunger and tastebuds effortlessly. This Chicken Pot Pie recipe can made in the comfort of your own home without much fuss or hassle!​


 1 tbsp sunflower oil
 1 garlic clove
 400 g chicken breast fillets, diced
 1 medium courgette
 1 medium carrot, chopped
 1 medium potato, peeled and diced
 2 tbsp gluten free corn flour
 475 ml chicken stock
 15 g fresh cut parsley
 14 g fresh tarragon leaves
Pie Pastry
 70 g rice flour
 50 g cornflour
 85 g buckwheat flour
 ¼ tsp salt
 50 g dairy free spread, chopped
 1 egg, lightly beaten
 60 ml sunflower oil


Step 1

Start by pre-heating the oven to 180C. Heat oil in a saucepan over medium heat to which add the garlic, and chicken to cook for 5 minutes. ​

Also add the courgette, carrot, potato and cook for 3 minutes. Then add 240ml stock to the pan.

Step 2

Add corn flour and 60ml of the stock to the bowl and stir until forms a paste. Then stir in the remaining stock. ​

Stir the corn flour mixture into the chicken mixture and bring to boil.​ Then reduce to medium-low heat and simmer for 5 minutes to thicken. ​

Finally, stir the parsley and tarragon and spoon mixture into a a 5-cup capacity dish.

Step 3

To make the pastry, sift the rice, buckwheat, corn flour and salt into a bowl. ​Then add spread, 1 tbsp cold water and sunflower oil. ​

Stir to form a dough and whilst doing so, add extra cold water.​
Knead the dough for 3 minutes until smooth and combined​ and shape the dough into a disc.

Step 4

Roll the pastry out on a floured surface and then place it in a dish. ​

Place pastry over filling and pinch the edges to seal and brush with an egg.​ Finally, pop in the oven to bake for 35-40 minutes, then serve hot! ​

Nutrition Facts

Serving Size 1

Servings 6

Amount Per Serving
Calories 395
% Daily Value *
Total Fat 21g33%
Total Carbohydrate 32g11%
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.