Turkey Pot Pie
- CKD non-dialysis
1/8 of a pie
- 1 cup diced potatoes
- 2 cups cooked turkey, cubed
- 2 tablespoons butter
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 2-3/4 cups all-purpose white flour (divided use)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground sage
- 1/4 teaspoon thyme
- 3/4 cup reduced-sodium chicken broth
- 3/4 cup liquid non-dairy creamer
- 10 ounces frozen peas and carrots
- 1 cup shortening
- 6 tablespoons ice water
Double boil potatoes to reduce potassium (see instructions in helpful hints below).
Preheat oven to 425° F.
Melt butter in large saucepan and sauté onions until tender.
Add celery and cook for an additional minute.
Blend in 2 tablespoons of flour, pepper, sage and thyme and cook over low heat for 1 minute.
Remove from heat. Stir in chicken broth and non-dairy creamer until blended. Bring to a boil and simmer for 1 minute, stirring constantly.
Stir in turkey, double boiled potatoes and peas and carrots. Set aside to cool.
In a separate bowl, cut shortening into remaining flour using a pastry blender. Mixture should form pea-size particles.
Begin adding ice water, one tablespoon at a time, mixing well each time, until dough forms into a ball.
Divide dough in half and roll out one piece, using a rolling pin and additional flour until dough is pliable and no longer sticky. Be sure that dough is larger than the diameter of the 9-inch pie pan.
Place dough in pie pan, smoothing with fingers to fill pan, and then pour turkey mixture on top.
Roll second piece of dough to similar size and place on top of the turkey pie filling. Seal edges of pie.
Using a sharp knife, make four to five one-inch cuts across the top of the pie crust to vent the pie.
Place pie on sheet pan and bake for 35-40 minutes or until golden brown.