chicken or turkey pot pie (low salt)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 356.0
  • Total Fat: 8.4 g
  • Cholesterol: 64.3 mg
  • Sodium: 210.5 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 24.1 g

View full nutritional breakdown of chicken or turkey pot pie (low salt) calories by ingredient
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great use for leftovers great use for leftovers
Number of Servings: 8


    Flour, white, .5 cup
    Butter, unsalted, .25 cup )
    Turkey breast meat, 16 ounce(s) )chicken or turkey broth homemade or n or no sodium bullion
    Mixed Vegetables: - frozen, 1 package (10- 16 oz)
    3 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend,
    Rosemary, dried, 1 tsp

    *Flour, white, .5 cup
    Water, tap, .25 cup
    seasoning if you like (suggestions are garlic powder or rosemary)


make sure you pick a turkey or chcken without added salt - this year the lowest salt turkey I could find was 140 mg for 4 oz - untreated(basted) should be about 85 mg for 4 oz

OTHER SERVING SUGGESTIONS: you can make the filing and serve over rice. noodles or pasta- or you can mix it one of these and turn into a greased baking dish and bake without a crust


1) in a heavy sauce pan melt butter and stir in flour cook until it is a thick paste
2) add broth , spices turkey and vegetables
3) cook approx 10 min on low to medium heat until thick
4) turn into greased pie pan

To Make the Topping
5) mix 1/2 cup flour, and enough water to make a dough that holds together and is not sticky
6) roll out thin and cover pie pan prick top - the more vent holes the crispier the crust
7) bake at 325 for 45 min to an hour if crust browns too soon then cover with foil

cool slightly before serving

Serving Size: 1 slice makes shoud use 9" deep dish pie or ramakin - cut into 8 slices

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