Looking for a renal-friendly way to use up that turkey from the holidays? Try this recipe for Leftover Turkey Pot Pie — it’s low in potassium, sodium, and phosphorus.
Leftover Turkey Pot Pie
- Course
- Main dishes
- Ingredients
- 9
- Steps
- 10
Ingredients
- 5 TBSP margarine
- 5 TBSP all-purpose flour
- ¼ cup chopped onion
- ¼ tsp pepper
- 1 ¾c low salt chicken broth
- 2/3 c milk
- 3c cooked diced turkey
- 1 ½ cup frozen peas and carrots, thawed
- 2-9inch pie crust, ready to bake
Preparation
- Heat margarine in 2-quart saucepan over low heat until melted.
- Stir in flour, onion, and pepper.
- Cook, stirring constantly until mixture is bubbly; remove from heat then stir in broth and milk.
- Place back on the heat, until boiling, stirring constantly. Boil and stir 1 minute.
- Stir in turkey and vegetables.
- Roll 2/3 of pie crust into a 13-inch square, ease into greased 9-inch square pan.
- Pour turkey mixture into pan.
- Roll remaining pastry out into an 11-inch square. Place square over filling, turn edges under and crimp.
- Cut vents in the top of the pie.
- Bake at 425’F until golden brown, about 35 minutes.
Nutrition notes (per ⅛ of the pot pie, as published with the recipe)
- 646 kcal
- 22 g protein
- 221 mg phosphorus
- 337 mg potassium
- 524 mg sodium
Recipe used with permission from ARA.
