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. Topped with a layer of buttery gluten-free biscuit mix and baked in the oven. The ultimate comfort meal!
Servings: 6
Equipment
- 1 Dutch Oven
Ingredients
Gluten Free Biscuit Topping
- 1 cup Bisquick gluten-free pancake & baking mix linked here
- ½ cup Lactose free milk or other low FODMAP milk alternative
- 2 eggs, beaten
- 3 tbsp melted butter
Filling
- 3 tbsp butter or dairy free alternative
- 1 tbsp garlic-infused olive oil
- 1 tsp dried thyme
- 4 stalks green onion, sliced thin green tops only
- 1 cup celery chopped
- 2 cups carrots peeled and chopped
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ cup cornstarch
- 1 tbsp apple cider vinegar
- 2½ cups Low FODMAP Chicken Broth I used Campbell's 'no salt added' chicken broth
- 2 cups Lactose free milk or other low FODMAP milk alternative
- 3-4 cups cooked shredded chicken
- 2 tbsp chopped fresh parsley optional for serving
Instructions
Prepare Gluten Free Biscuit Topping
- In a large mixing bowl, combine bisquick, lactose free milk, eggs, and melted butter. Mix well to form a smooth batter. Set aside for later.
Prepare filling
- Preheat oven to 450℉. Melt butter in a large dutch oven over medium-high heat. Add green onion and thyme. Cook, stirring often, until green onion softens, about 4 minutes.
- Add celery, carrots, salt, and black pepper. Cook for another 5 minutes.
- Add cornstarch and mix well to coat the vegetables. Add apple cider vinegar and allow it to sizzle out. Then add low FODMAP chicken broth and lactose-free milk. Bring mixture to a simmer over medium-high heat. Stir regularly until it looks like a slightly thick, creamy soup - about 10 minutes. Add cooked shredded chicken and stir to combine.
- Turn off heat on stovetop. With a spoon, scoop dollops of biscuit mix on top of filling. These scoops do not need to be uniform - just space them evenly throughout the dutch oven pot. Carefully place dutch oven (without lid) into the the oven. Cook for 20 minutes, or until the biscuit layer is golden brown. Remove from the oven and allow to cool slightly before serving.