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