175g gluten-free flour

85g chilled lactose free butter, coarsely grated

50g lactose free mature cheddar, grated

1 tsp coarse grain mustard

For the filling

500g skinless boneless chicken breasts, cut in chunks

25g lactose free butter

2 tbsp sunflower oil

2 leeks, thickly sliced

350ml hot low FODMAP chicken stock

1 tbsp gluten-free flour

1 tbsp chopped chives

4 tbsp lactose free double cream

1 tbsp lactose free milk for glazing


Mix the gluten free flour, a pinch of salt and the lactose free butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.Fry the chicken in the hot lactose free butter and oil for 5 minutes until golden.  Add the stock, bring to the boil then cover and simmer gently for 15 minutes.

Preheat the oven to 200C/gas 6/fan 180C. Transfer the chicken to a 1.2 litre pie dish with a slotted spoon – leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened.

Take off the heat, stir in the lactose free cream and chives, season and pour over the chicken. Cool.Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with lactose free milk. Bake for 25-30 minutes until golden.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chicken & chive pie
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