STOP EVERYTHING! It is NATIONAL PIE WEEK!

There is nothing more comforting than a pie! With it's golden, flaky crust and the steaming hot, deliciousness inside that pours out when you take that first slice! But for those of us that suffer with IBS (irritable bowel syndrome) that innocent friendly looking pie could have all sorts of trigger foods inside. From onion to cream, excess salt to garlic...who knows what is lurking under that tasty looking pastry - even the pastry could be a trigger for some.

But fear not pie lovers! You too can celebrate National Pie Week with the rest of the nation with our Low FODMAP, IBS-friendly Chicken and Veg Pie!
We have carefully selected low FODMAP and gentle ingredients without sacrificing on flavour, here's a few reasons why you can indulge in our pie this week - and whenever you want!

Low-FODMAP Ingredients

• Bay’s Kitchen Concentrated Vegetable Stock – This stock is designed for sensitive stomachs, avoiding high-FODMAP ingredients like onion and garlic.
• Leek (Green Part Only) – The white part of leeks is high in FODMAPs, but the green tops are gentle on digestion.
• Lactose-Free Cream – Regular cream can be high in lactose, a common IBS trigger, but lactose-free alternatives are easier to digest.

Gluten-Free for Easier Digestion

• Gluten-Free Pastry & Flour – Many IBS sufferers find gluten hard to tolerate, even if they’re not coeliac. Using gluten-free options makes the pie gentler on the gut.

No Artificial Additives or Heavy Fats

• The recipe uses olive oil instead of butter-heavy sauces, reducing the risk of digestive discomfort.
• Avoids artificial thickeners or preservatives that can upset the stomach.

Balanced & Nourishing

• The lean chicken provides protein without excessive fat.
• Vegetables like carrots and green beans offer fibre without causing bloating, unlike cruciferous veg (e.g. broccoli or cabbage).

So grab your apron and and have a go at making this delicious, gut-friendly Chicken and Veg pie that the whole family can enjoy - Happy Pie Week everyone!

Chicken & Vegetable Pie with Bay's Kitchen Concentrated Vegetable Stock

Serves 4

Ingredients:

• 1 tbsp olive oil
• 500g diced chicken breast
• 1 leek, finely sliced (green parts only for low FODMAP)
• 1 carrot, diced (peeled is better for those with IBS-C)
• 100g green beans, chopped
• 1 tbsp gluten-free plain flour
• 300ml water
• 1 tsp Bay's Kitchen Concentrated Vegetable Stock
• 100ml lactose-free cream
• Salt and freshly ground black pepper, to taste
• 1 sheet gluten-free puff pastry
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the Oven: Set your oven to 200°C (180°C fan).

2. Cook the Chicken: Heat the olive oil in a large pan over medium heat. Add the diced chicken and cook until browned.

3. Add Vegetables: Incorporate the leek, carrot, and green beans. Sauté for a few minutes until they begin to soften.

4. Create the Sauce: Sprinkle the gluten-free flour over the mixture, stirring continuously for about a minute. Gradually pour in the water, stirring to combine. Add the Bay's Kitchen Concentrated Vegetable Stock and bring to a simmer until the sauce thickens.

5. Finish the Filling: Stir in the lactose-free cream, and season with salt and pepper. Remove from heat and transfer the mixture to a pie dish.

6. Prepare the Pastry: Lay the puff pastry over the filling, trimming any excess. Press the edges to seal and make a small slit in the centre to allow steam to escape. Brush the top with the beaten egg.

7. Bake: Place the pie in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and crisp.

8. Serve: Let the pie cool for a few minutes before serving.