My husband requested Chicken Pot Pie over the weekend and I thought I'd share the recipe. I hope it is IBS safe - I don't have any problems as long I don't eat the crust and cook the veggies well.
3 medium pototoes peeled and diced. 3 carrots peeled and diced 1/2 lb. fresh green beans cut 1/2 Cup peas 1/2 of medium onion cut cut up chicken breast one pie crust
Cook all veggies well except onion. Put all ingrd. in a large casserole dish. What I do is use the water the veggies were cooked in as broth. Add two cups of the water broth and salt and pepper to taste. Put the pie crust over the top of casserole dish and cook at 350 degrees for 30-35 minutes. Serve with muffins.