Low FODMAP Dutch Oven Chicken Pot Pie

A low FODMAP chicken pot pie with a hearty mixture of chicken and veggies in a creamy lactose-free sauce – is there anything better? Topped with a layer of buttery gluten-free biscuit mix and baked in the oven. The ultimate comfort meal!

This recipe is a low FODMAP version of a dutch oven chicken pot pie that I make regularly. Using a dutch oven for casserole-style meals like this allows you to prepare the pot pie filling on the stovetop and then easily transfer the mixture into the oven for the biscuits to bake. One pot and less mess! These are the types of meals I love to recommend to my nutrition clients who follow the low FODMAP diet – recipes that don’t require a ton of clean-up!

Making Gluten Free Biscuits

When I make chicken pot pie (as someone who isn’t always a low FODMAP eater), I’ll often cut corners by using a tube of pre-made biscuit dough as my topping. Unfortunately, biscuits in a tube aren’t low FODMAP, as they contain wheat flour. For this gluten free chicken pot pie, I’ve swapped to using bisquick gluten free baking mix and it still makes the perfect biscuit topping – without much fuss. Just because something is gluten free and low FODMAP, doesn’t mean it has to be complicated.

While you could shape the dough into biscuits for a more uniform topping, I simply dropped small spoonfuls of the biscuit mix on top of the filling mix at random. I like to say I went for the ‘rustic look’ – but it was really just a timesaver.

I don’t have a Dutch Oven – now what?

If you don’t own a dutch oven, you can still make this recipe. Start by preparing the filling ingredients in a large saucepan on the stove top just as the instructions suggest. Then, transfer the filling to a casserole dish and top with the biscuit mix and bake for 15-20 minutes. You may find you need to bake it a bit longer since the casserole dish isn’t already warm like the dutch oven would be after being on the stove top. In general, the only difference is that you’re not using the same baking dish for both the stovetop and the oven – other than that, the recipe is the same!

Isn’t Celery High FODMAP?

Yes, this recipe uses celery stalks, which contain a type of FODMAPs called mannitol. However, when it comes to this particular high FODMAP food, the amount you eat matters. According to the Monash University FODMAP research, 1/3 of a medium celery stalk is only moderate in FODMAPs. This low FODMAP recipe uses 1 cup of celery (about 2 stalks) for 6 portions, making it within the guidelines! If you are particularly sensitive to mannitol, you can reduce the amount more or omit the celery and add another low FODMAP vegetable like broccoli florets or chopped green beans.

How to Make Low FODMAP Chicken Pot Pie

Start by preparing the gluten free biscuit topping for your pot pie. For this, I used Betty Crocker Bisquick gluten free biscuit mix. Mix 1 cup of the biscuit mix with 1/2 cup lactose free milk, 2 beaten eggs, and 3 tablespoons of melted butter. Mix well to form a smooth batter. Set the batter aside for later.

First, preheat your oven to 450℉. Next, it is time to prepare your chicken pot pie filling. Melt 3 tablespoons of butter in a large dutch oven over medium-high heat. Once the butter has melted, add sliced green onion (green parts only) and 1 teaspoon of dried thyme. Cook, stirring often, until the green onion softens, about 4 minutes. Add 1 cup of chopped celery, 2 cups of chopped carrots, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Cook the vegetables for another 5 minutes.

Add 1/4 cup of cornstarch and mix well to coat the vegetables. Then, add 1 tablespoon of apple cider vinegar and allow it to sizzle out. This helps to add a little bit of acidity to the mixture. To make the creamy sauce, add 2.5 cups of low FODMAP chicken broth (like this one from Campbell’s) and 2 cups of lactose-free milk – I suggest 2% or 3.25%, as the fat will help to make the sauce a bit more creamy. Bring the mixture to a simmer over medium-high heat and stir regularly. The sauce will begin to thicken – this typically takes around 10 minutes. It should look like a creamy soup. This means it’s ready for biscuits!

Turn off the heat on the stovetop. With a spoon, scoop dollops of the biscuit mix on top of the chicken pot pie filling. These scoops do not need to be uniform or pretty, just try to space them evenly throughout the dutch oven pot. They will expand to fill any holes when cooked in the oven.

Using oven mitts, carefully place the dutch oven (without lid) into the the oven. Cook for 20 minutes, or until the biscuit layer starts to become golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy!