Who doesn't love a savory pie? This simple chicken pot pie is the perfect hearty meal, stuffed to the brim with delicious low FODMAP veggies and chicken.
Chicken Pot Pie
extra-virgin olive oil, 2 tablespoons
scallions, green tops only, about 1 cup, finely chopped
carrots, about 1 cup, peeled and finely chopped
celery, about ¼ cup, finely chopped
gourmend garlic scape powder, 1 teaspoon
gourmend green onion powder, 1 teaspoon
oyster mushrooms, about 3 cups, roughly chopped
dried rosemary, ½ teaspoons
dried oregano, ½ teaspoons
Kosher salt and ground black pepper
unsalted butter, 2 tablespoons
rice flour, ½ cup
gourmend chicken bone broth, 3 cups
boneless, skinless chicken thighs and breasts mix, about ¾ lb each
frozen or canned peas, about ¼ cup
frozen puff pastry, 1 sheet, thawed
egg, 1 beaten, for brushing
Preheat your oven to 400 degrees and line a sheet pan with foil.
In a skillet or dutch oven, heat some olive oil. Add the carrots and celery, and cook for about 3 minutes until they start to soften. Stir in garlic scape and green onion powders, and cook for another minute.
Next, add the scallion tops, mushrooms, rosemary, oregano, and about 1 teaspoon of salt. Cook and stir occasionally for around 10 minutes until the vegetables are mostly soft and the liquid has sweated out.
Now, stir in the butter until it melts, and add the flour. Continue stirring to coat the vegetables and slightly brown the mixture, about 3 minutes.
Gradually add the broth, stirring constantly with a wooden spoon, and scraping any bits from the bottom of the pan. Let it come to a simmer and keep stirring until it thickens. Then, add the chicken, ½ teaspoon salt, and ½ teaspoon pepper, and continue stirring over low heat until the chicken is mostly cooked through (3 to 5 minutes). Stir in the peas.
Transfer the mixture to a smaller pan suitable for covering with puff pastry*. You can use small pie pans, cazuelas, or mini crock pots – you'll have enough mixture to fill about four 14oz pans. Lay the puff pastry over the top of the pan, making sure there's an overhang on all sides. If needed, gently stretch the pastry to fit. Trim any excess.
Brush the top of the puff pastry with a beaten egg, and use a sharp knife to create some small slits for steam to escape while cooking.
Bake the pot pie for 20-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is bubbly.
Once it's done, remove from the oven and let it cool for 10 to 15 minutes before serving.
Enjoy your scrumptious and easy-to-make chicken pot pie!
*NOTE: If fructans are a trigger for you, about a ¼ piece (1.6 oz) of puff pastry is considered low FODMAP so stick to a small piece.