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Poultry Pot Pie
Ingredients:
- Vegetable oil spray
- 1 small onion, chopped
- 1 pound boneless, skinless chicken or turkey breast
- 2 cups gravy (canned turkey gravy used)
- 10 ounce package frozen no added salt peas and carrots
- 1 Pillsbury pre-folded pie crust
Instructions:
Preheat oven to 450 degrees. Spray a saucepan with vegetable oil. Place over medium heat. Cook onion and garlic in hot saucepan for about 5 minutes or until tender. Meanwhile, rinse chicken, pat dry, and cut into bite-sized pieces. Add to skillet with onion mixture. Cook and stir 3-5 minutes or until chicken is just tender. If precooked chicken or turkey are used, simply cut into bite-sized pieces and continue to next step. Spray a deep, dish 9-inch pie plate with vegetable oil. Transfer hot chicken or turkey filling to pie plate. Cover filling with pie crust that you have unfolded according to package directions. Flute top. Bake 15-20 minutes until crust is golden brown. Let stand5 minutes and season with pepper if desired.
Nutrient Information:
(Based on approximate analysis per serving)
| Calories (per 4 oz. serving) |
321 kcall |
| Protein (g) | 27 g |
| Carbohydrate | 21 g |
| Dietary Fiber | 2 g |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Cholesterol | 69 mg |
| Phosphorus | 212 mg |
| Potassium (mg) | 397 mg |
| Sodium (mg) | 692 mg |
Kidney Options is supported by
Fresenius Medical Care
North America