1 carrot, chopped
1 stalk celery, chopped
400g pack skinless chicken thighs, cut into chunks
1 tbsp vegetable oil
150ml low FODMAP chicken stock
1 tbsp wholegrain mustard
6 tbsp lactose free double cream
handful parsley leaves, chopped
For the topping
750g potatoes, cut into chunks
50g Parmesan, grated
200g grated cheddar cheese
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large saucepan then add the vegetables and chicken.
Fry for 5-10 mins until the vegetables are soft and the chicken is golden.
Pour over the stock, bring to the boil, then simmer for 20 mins until the chicken is cooked.
Stir in the mustard, then 3 tbsp lactose free cream and the herbs.
Meanwhile, boil potatoes until soft. Drain and mash with remaining lactose free cream ad Parmesan.
Spoon the chicken mix into 4 pie dishes and top with mash.
Place on a baking tray top with the grated cheese, then bake until potato is golden.
Recipe adapted from: Good Food