Chicken Pot Pie | For A Digestive Peace of Mind—Kate Scarlata RDN

Name: Chicken Pot Pie | For A Digestive Peace of Mind—Kate Scarlata RDN
Ingredients: 2 TB. Olive oil; ½ lb. sliced mushrooms; 1 cup frozen peas; 4-5 chopped carrots or 1-½ -cup baby carrots pre-washed, cut in bite-size pieces; 2 green onions/scallion chopped if you have them; 1 rotisserie chicken- all meat removed and cut into bite size chunk (or about 2 -3 cups cooked chicken meat); 2 TB. Butter; 2 TB. Flour; 1,14.5 oz. can reduced sodium chicken broth; ¼ cup 1% milk; 1 tsp. dried tarragon; Salt and pepper, to taste; 1 sheet Pepperidge Farm Puff Pastry, found in freezer section, defrosted; 1 TB. Melted butter

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Delicious comfort food for family and friends, perfect for digestive health. Enjoy a FODMAP-friendly Chicken Pot Pie that's both comforting and easy to make. Serves 6.

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Ingredients

2 TB. Olive oil
½ lb. sliced mushrooms
1 cup frozen peas
4-5 chopped carrots or 1-½ -cup baby carrots pre-washed, cut in bite-size pieces
2 green onions/scallion chopped if you have them
1 rotisserie chicken- all meat removed and cut into bite size chunk (or about 2 -3 cups cooked chicken meat)
2 TB. Butter
2 TB. Flour
1,14.5 oz. can reduced sodium chicken broth
¼ cup 1% milk
1 tsp. dried tarragon
Salt and pepper, to taste
1 sheet Pepperidge Farm Puff Pastry, found in freezer section, defrosted
1 TB. Melted butter