Skillet Chicken Pot Pie

One-pot comfort food is the best kind of comfort food. This recipe from the Low-FODMAP Cookbook is a comfort food classic that’s perfect for those with digestive issues.

Yield: 4 servings

This low-FODMAP pot pie is the antidote to the cold-weather blues. It’s hearty and substantial, but if you prefer something with less fat, you can serve the chicken filling over steamed rice or gluten-free pasta in place of the biscuit crust.

Biscuit Topping

1½ cups (243 G) basic flour blend (below)
2 teaspoons sugar
1 teaspoon baking powder
½ teaspoon kosher salt
4 tablespoons (55 G) unsalted butter
½ cup (120 ML) lactose-free or nondairy milk

Chicken Filling

2 tablespoons (28 ML) olive oil, divided
4 boneless, skinless chicken thighs, cut into 1-inch (2.5 CM) pieces
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ cup (50 G) sliced scallions (green parts only)
1 stalk of celery, thinly sliced
1 cup (130 G) thinly sliced carrots
1½ cups (355 ML) unsalted chicken stock or chicken  broth
1 teaspoon poultry herb seasoning
½ cup (120 ML) lactose-free non-dairy milk
2 tablespoons (20 G) basic flour blend

Basic Flour Blend

2½ cups (400 G)
Brown rice flour
½ cup (96 G) potato starch
? cup (40 G) tapioca flour
¼ cup (32 G) cornstarch

To prepare the biscuit dough, in a large bowl, whisk together the Basic Flour Blend, sugar, baking powder, and kosher salt. Cut in the butter until crumbly. Pour in the milk and mix until all of the flour is incorporated. Set aside.

To prepare the filling, preheat the oven to 400°F (200°C, or gas mark 6). In a large cast-iron or ovenproof skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Season the chicken with ½ teaspoon each of the kosher salt and black pepper. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes. Remove from the pan and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil. Sauté the scallions and celery until slightly tender, about 4 to 5 minutes. Add the carrots and chicken stock. Simmer for about 15 minutes or until the carrots are tender.

Stir in the poultry herb seasoning and the remaining kosher salt and black pepper. In a small bowl, whisk together the milk and Basic Flour Blend. Slowly pour into the chicken stock or broth and vegetables in the skillet, while stirring constantly. Stir until thickened. Stir in the browned chicken. Place dollops of biscuit dough evenly on top of the chicken filling. Place the skillet in the oven and bake for 15 to 17 minutes until the biscuit topping is lightly browned and the chicken filling is bubbling. Serve hot.

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Learn to soothe your digestive difficulties with 100 delicious recipes from The Low-FODMAP Cookbook!

FODMAPs are carbohydrates that are not properly absorbed in the small intestine by people with digestive difficulties such as IBS, Crohn’s Disease, and Colitis. Once these carbohydrates reach the large intestine, they cause many uncomfortable symptoms such as gas, bloating, and pain. The forbidden list of foods is extensive, but The Low-FODMAP Cookbook combines both taste and nutrition to create delightful recipes. The book includes a low-FODMAP eating plan that explains in detail which foods are not allowed and why. These recipes for breakfast, lunch, dinner and snacks are so simple and delicious, they’ll appeal to the whole family!