Comfort food may NOT be so comfortable for those with digestive trouble – but that does not have to be. There are so many ways to create great dishes that are easier on the stomach and, when there is an upset, answers to that problem as well. Click for some easy-on-the-tummy holiday recipes right here that you will love!

Members of my family have suffered with digestive sensitivity for a while. It can vary from just an upset stomach after a heavy meal to instant diarrhea (sorry for the graphic description but if you have experienced this you know how disruptive it can be.)

I remember one time we were all at a nice restaurant to celebrate my sister in law’s birthday. Following the appetizer, my dad got a nervous look on his face and headed to the men’s room. He was gone a long time. Our son went to check on him and, to my dad’s embarrassment, he had not made it in time. Imodium was a solution we had yet to discover. So, our boy drove his grandpa home to change and an hour later they returned. Everyone made the best of it but, if it were to happen today, we would know to come armed with Imodium! It works.

It’s hard to know sometimes whether the culprit is lactose or greasy food or fiber but those who know that certain foods just “go through them” are so grateful for the various products that can return life to normal. They finally can enjoy the foods they had to avoid and, if there is a problem, they now have a solution!

One of our family favorite recipes is classic chicken pot pie. It is simple to make it lactose free without sacrificing any of the great taste. I just use Lactaid milk. In fact, I use Lactaid when I make the mashed potatoes that go with the chicken pot pie, as well. It tastes really good and, for those who have digestive problems with dairy, makes it friendlier to their tummies. Finally, everyone can enjoy this delicious meal!

Here is the recipe…

Classic Chicken Pot Pie Recipe

~Tummy Lovin’ Style~

Ingredients

2 refrigerated prepared pie crusts (room temp)

1/3 cup butter

1/3 cup finely chopped onion

1/3 cup all-purpose flour

1/4 tsp salt

dash pepper

1 ¾ cups chicken broth

½ cup Lactaid milk

2 ½ – 3 cups cooked, diced chicken

2 cups frozen peas and carrots (thawed)

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Directions

Preheat oven to 425°
1. Precook chicken in a non-stick skillet and cut into small bite sized pieces.*
2. Melt butter in a sauce pan on medium heat.
3. Sprinkle in salt and pepper.
4. Add onion and saute till soft, about 2 minutes.
4. Stir in flour.
5. Add chicken broth and Lactaid milk, gradually while stirring. Stir until sauce thickens.
6-8. Mix in thawed peas and carrots and chicken.
9 & 11. Spoon filling into prepared pie dish with one uncooked pie crust in it.
10. Using a cookie cutter, cut out center of the other pie crust.
12. Put that crust on top of your pot pie and flute the edges.
BAKE for approximately 40 minutes on 425°**
Cool 10 minutes. Cut and serve.
Serves 6.

*Tip – leftover turkey can be used in place of chicken.

**Tip – cover the edges of the pie with aluminium foil for the first 30 minutes to prevent burning. Remove and continue baking the final 10 minutes to a nice golden brown.

Now doesn’t this look great? It tasted so good that we had it two nights in a row!

I bought our Imodium® AD soft gels at my local Walmart. It was located in the aisle closest to the pharmacy. Easy to find.

I can now have confidence that, if anyone in our family does find that our delicious holiday meals are not friendly to their tummies, we have what we need on hand!