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

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
and crimp.

9. Cut vents in the top of the pie.

10. Bake at 425’F until golden brown, about 35 minutes.

Nutritional Info:

1/8th of pot pie: 646k cal, 22g protein, 221mg phosphorus, 337mg potassium, 524mg sodium


This recipe is used with permission from  

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