Chicken Pot Pies (Low FODMAP)
- 300 grams chicken strips
- 2 tsp olive oil
- 3 carrots
- 3 baby potatoes
- 2 tbsp chicken stock powder
- 1 cup water
- 1/4 cup lactose free cream
- 2 tbsp low FODMAP flour
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 40 grams frozen peas
- 2 tsp each paprika, oregano, pepper
- 1 sheet gluten free puff pastry
- 1 egg
Preheat the oven to 160C and grease 2 large ramekins. Remove your pastry from the freezer to thaw.
Drizzle a large frying pan with the olive oil and bring to a medium heat.
Chop the carrots and baby potatoes and add them and the chicken to the frying pan, cooking until the chicken is browned.
Add the stock powder, water, spices, Worcestershire and lemon juice to the pan and simmer for 10 minutes.
Reduce the heat to low and add the cream and peas, stirring until everything is well combined.
Roll out the puff pastry sheet and trim to fit the top of your ramekins.
Spoon half the mixture into each ramekin and top with the pastry.
Whisk the egg with a dash of water and brush over the top of the pastry.
Bake the pies in the around for around 40 minutes or until golden.