Cooked - Low Fodmap Creamy Chicken & Mushroom Pie

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Low Fodmap Creamy Chicken & Mushroom Pie

1.0

650g chicken breast, diced into slightly smaller than bite sized chunks

250g fresh oyster mushrooms, chopped (drained and rinsed canned sliced mushrooms work if you can get oyster)

80g carrots, finely diced

60g leek greens, finely sliced

10g garlic-infused olive oil

1 tsp fresh thyme leaves

1 tsp Dijon mustard

2 tsp gluten-free Worcestershire sauce

35g gluten-free plain flour

275ml lactose-free semi-skimmed milk

175ml low-FODMAP chicken stock

75g low-fat lactose-free soft cheese

Salt, black pepper & optional pinch of MSG

800g potatoes, peeled

60ml lactose-free milk

10g butter

45g mature cheddar (20g in mash, 25g on top)

10g Parmesan

Salt & black pepper

Fresh chives to garnish (optional)

Boil potatoes in salted water for 15-20 mins until tender. Drain and steam dry.
Brown chicken in garlic-infused oil for 3-4 mins, then set aside. Fry mushrooms for 5-7 mins until golden and moisture evaporates. Add carrot, leek greens and thyme; cook for 5–7 mins.
Stir flour into vegetables for 1 min. Gradually add stock, then milk. Add Dijon, Worcestershire, seasoning and MSG. Simmer 4-6 mins until thick, then stir in soft cheese. Return chicken and cook gently until cooked through and sauce coats everything.
Mash potatoes with butter, warm milk and 20g cheddar. Season. Spoon filling into a baking dish, cover with mash and make fork ridges. Sprinkle over remaining 25g cheddar and Parmesan.
Bake at 200°C fan for 20-25 mins until golden and bubbling. Grill 2–3 mins if needed. Rest 10-15 mins, then garnish with chives.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥧Pie

Cuisine🇬🇧British

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created last week

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