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
- 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
1. Heat margarine in 2-quart saucepan over low heat until melted.
2. Stir in flour, onion, and pepper.
3. Cook, stirring constantly until mixture is bubbly; remove from heat then stir in broth and milk.
4. Place back on the heat, until boiling, stirring constantly. Boil and stir 1 minute.
5. Stir in turkey and vegetables.
6. Roll 2/3 of pie crust into a 13-inch square, ease into greased 9-inch square pan.
7. Pour turkey mixture into pan.
8.Roll remaining pastry out into an 11-inch square. Place square over filling, turn edges under
9. Cut vents in the top of the pie.
10. Bake at 425’F until golden brown, about 35 minutes.
1/8th of pot pie: 646k cal, 22g protein, 221mg phosphorus, 337mg potassium, 524mg sodium
This recipe is used with permission from