Classic Low-FODMAP Chicken Pot Pie Recipe; Gluten-free

Chicken pot pie is a southern tradition, and this low-FODMAP chicken pot pie recipe lives up to its expectations. Flaky low-FODMAP crust enrobes chicken, vegetables, and a rich homemade gravy for perfect cold-weather comfort food. It’s also a great way to use up leftover Thanksgiving turkey or chicken.

I love low-FODMAP chicken pot pie all year round. You can make this with a double crust, provided lactose-free butter is available in your area. If not, I suggest a top crust only pie.  Either way this is a classic recipe that will become one of your family’s favorites!

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Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chicken Pot Pie; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 8
Preparation Time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes


  • 2 cups cooked, chopped chicken/turkey or shredded chicken/turkey
    • both dark and light meat work well, but light meat will be less rich tasting
    • can cook breasts/thighs and chop into pieces, or pull apart from your leftover bird
  • ½ cup cooked, diced carrots
  • ¼ cup chopped celery
  • ½ cup corn niblets (cut off fresh cob, or use fresh frozen, avoid canned due to high FODMAP content)
  • ½ cup cooked parsnips
  • ¼-½ cup cooked, diced potatoes (Yukon gold, or white)
  • 2 tablespoons onion/shallot infused olive oil (can also use garlic infused)
  • 2 tablespoons extra-virgin olive oil
    • You can also use butter, or rendered chicken fat to make the gravy
  • ¼ cup gluten-free, low-FODMAP flour (most types work well, I prefer Authentic Foods GF Classical Blend)
  • 1 to 1 & ½ cups low-FODMAP chicken broth (I make this from scratch and freeze it- see my recipe), or low-FODMAP vegetable stock (you can use my recipe for this, but this stock is very seasoned, so adjust the rest of the seasonings to your taste)
    • Can also try my low-FODMAP Happy Soup for easier prep!
    • Depending on how juicy your chicken is, you may need less or more broth for desired consistency
  • ½ cup low-FODMAP milk (such as lactose-free, or almond milk for dairy-free) or coconut cream (dairy-free) if you desire a more creamy broth (from top of can of coconut milk, or sold in individual small cans)
    • I used coconut cream for this recipe
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon dried thyme or 1 teaspoon fresh thyme
  • 2 teaspoons fresh rosemary
  • Dr. Rachel’s prepared, unbaked low-FODMAP, gluten-free traditional pie crust recipe
    • Note: this crust is not dairy-free, substitute shortening or coconut oil for a dairy-free version


  • If not cooked- boil carrots, parsnips, and potatoes until just soft, then chop into small pieces
  • Combine chicken/turkey, carrots, celery, corn, parsnips and potatoes in a bowl; set aside
  • In medium saucepan, warm oils
  • Whisk in low-FODMAP flour and cook until bubbly
  • Whisk in 1 cup low-FODMAP chicken broth and low-FODMAP milk/cream (I used coconut cream)
  • Bring to a boil
  • Reduce heat and simmer until thickened
  • Stir in seasonings
  • Add chicken-vegetable mixture back into pan and stir to combine
  • Add additional salt and pepper to taste
  • Add additional broth or milk/cream if desired consistency is not reached
  • Can store filling in fridge or freezer until ready to create pie, or allow to cool to room temperature and fill pie
    • This is a good time to make your pie dough
  • Once ready to fill pie, preheat oven to 375 F
  • If making a double-crust pie:
    • Line pie plate with bottom crust
    • Par-bake or blind bake this layer if desired (375 F for 10 minutes, use pie weights)
      • This step is optional, if you really like crispy bottom crust it will help with that
      • However it does require additional time, for both the baking and the pie crust cooling, and makes it a bit harder to adhere the top crust to the bottom one properly
  • After the filling has cooled, spoon low-FODMAP pot pie filling into bottom crust
  • Or spoon into empty pie pan for a top-layer pie

  • Roll out your second (top) crust if not already done so
  • Position top crust, crimp edges, and cut a slash or an ‘x’ in the top
  • I used a fork to create lines on the edges
  • Brush with egg whites or melted butter if desired (helps with shine)
  • Consider using a pie crust protector on crust, can purchase these or use aluminum foil (I used one for the entire baking time)
  • Place pie on a baking sheet in case of bubbling over
  • Bake at 375° for one hour or until crust is brown
  • I like using pie-crust cut outs as decoration

  • Remove and let cool to room temperature before cutting and serving

  • Lovely, rich gravy and super flaky crust!

  • You can also make individual pies- bake these for about 25 mins at 375 F

  •  A classic low-FODMAP Chicken Pot Pie goes great with everything!

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