I’m sure my fellow Britons would agree that the weather here in the UK has been slightly bipolar over the last few weeks. This always leave me in a dilemma with dinners for the week! How can I plan what to have if one day it could be 24 degrees and the next it could be 12! My answer to the drastic weather change is a lovely wholesome pie, which will fill you up on a cold night but isn’t to overbearing in the heat of spring. You can pair it with whatever sides you want! I went for chips and broccoli as it was sort of normal spring temperatures but you could have it with mash and peas in the winter or with a simple salad in the summer. It’s deliciously flavoursome but isn’t too heavy so really you can eat it all year round.
Now when I made this, I was reintroducing mushrooms. So normally no, they aren’t fodmap and I would advise anyone in the elimination phase to not use them in this recipe (simply add more carrot or use oyster mushrooms which are low Fodmap). If you’re trying to reintroduce like me, (god helps us all) you might want to do a combination of low fodmap mushrooms (oyster, dried porcini or dried shiitake) alongside some which contain higher levels of polyols, or feel free to go the whole way and test them out. There’s 300g of mushroom and 4 servings so you eat about 75g of mushroom in each serving. I use chestnut mushrooms because I prefer the flavour and actually I found that they caused me fewer IBS related problems than a classic button or portabello mushroom. Have a play around and do what suits you.
Moving away from the mushroom debate and onto pastry. I use the genius shortcrust pastry which I leave to thaw during the day ready for baking at night. Now genius isn’t the only pastry on the market, but I find the Jus Rol gluten free pastry to leak oil and no body wants an oily pie [this isn’t an add for genius, just a mere opinion]. If you’re brave of skilled enough to make your own gluten and dairy free pastry then you could also do this (if anyone has good pastry recipes let me know as I haven’t mastered it AT ALL, yet!). I only put the pastry on the top, all be it that I got some backlash from my brother for this. Apparently it’s not a pie if it only has a pastry top. In my defence, it’s still a pie it’s just not the Pukka pie he’s used to! If you’re like my brother and want a pastry bottom and sides, then you’ll need 2 blocks of pastry as opposed to one. You’ll also need to blind bake the bottom and sides for around 15 minutes with baking beans or rice so that you don’t get any soggy bottoms.
So without further ado, here is my beloved chicken and mushroom pie recipe! Feel free to adapt it (I use the same recipe with different meat and veg in all the time…lamb and carrot, steak and kidney to name a few). As always, let me know how your pie turns out! Happy baking!
@myibsandme x
My IBS and Me... 