Low Sodium Chicken Pot Pie
The perfect portion for an elderly person - Chicken Pot Pie in muffin tins!
My Mom, who is 94, was recently placed on a low sodium diet. Since that time, I've stretched my imagination to recreate some of her favorite foods with no additional salt. This is my favorite recipe - I just made it today and, as I type, she's enjoying her very first low sodium chicken pot pie!
One of the keys to cooking low sodium is to load up on herbs and no salt seasonings. I've got a nice herb garden growing so I tossed in fresh herbs and used some of my favorite no sodium seasonings which I'll give you the links to.
I even got more creative (and tickled myself!) by putting a nice "G" for Gertie on the top of one. How cool is that!
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Kirklands no sodium seasoning
This is my absolute favorite no sodium (yes, NO sodium) seasoning on the market. It's great on everything; steaks, salmon, fried eggs, chicken pot pie - you name it. It's a must have for a low sodium diet.
Low Sodium Chicken Pot Pies...
These chicken pot pies come out to be right around 300 mg of sodium - a far cry from the 1,750 mg of Mom's favorite frozen chicken pot pies. And, since Mom eats very frequently during the day (oh, 8 or 9 times...), baking them in a muffin tin provides just the right size for a serving.
This recipe makes 12 regular sized muffin tins. If you prefer, you can make 6 larger ramekins and serve them to guests for dinner. Trust me, no one will miss the salt!
I calculated out the sodium in this recipe and it comes out to just around 250 mg per muffin sized chicken pot pie. That's pretty darned good and Mom raved about the things. I'm going to try to make them next week with chicken and swiss cheese (which is also low sodium).
- 3/4 cup chopped celery
- 3/4 cup chopped carrots
- 1 lb chicken cut in small cubes
- 1 T olive oil
- 2 cloves garlic
- Herbs such as rosemary - thyme - sage - and basil
- 1 t pepper
- 4 T no salt butter
- 3 T flour
- 3/4 cup milk
- 1 T no sodium chicken bouillion
- 3 T or more Kirklands no salt seasoning
- 1 package Pillsbury pie crust
- Preheat the oven to 350F. Spray muffin tins with PAM for ease of removing the chicken pot pies.
- Heat olive oil over medium flame and add the carrots and celery. Saute 4 minutes, until softened. Add in the chicken and garlic, and saute until chicken is no longer pink - about 4 more minutes or so. Mix in the herbs toward the end.
- While the chicken mixture is sauteing, make a white sauce by melting the butter in a saucepan. Add in the flour and cook just 2 minutes (to get rid of the flour taste). Add the milk and stir constantly until thickened. Add in the Kirkland's seasoning (I used even more than 3 T as I really like seasoning), pepper, no sodium chicken bouillon, and, if you prefer, just a bit of salt - you can probably get away with about 1/4 t of salt.
- Mix the white sauce into the chicken mixture and stir well to blend.
- Roll one of the Pillsbury pie crusts a bit thinner with a rolling pin. Cut out circles a bit larger than your muffin tin - I used a large mug as my template. Place pie crust into muffin tin and stretch to fit, if needed. I got 8 muffin tins filled with one pie crust, but, since the top crust is a bit smaller, I had enough to do all 12 muffin tins.
- Add in about 3 T of the chicken mixture to each muffin tin. Cut the top crust to the size of the muffin tin and press edges together with a fork. Add in a few holes in the top to let the steam out. I used an egg wash on top for added appeal, but you don't have to.
- Bake for about 20 minutes, until the top is browned. When cooled, just turn the muffin pan upside down and the chicken pot pies just slide right out! Amazing but true!
Supplies for Chicken Pot Pie on Amazon
Need cooking supplies? Amazon has a great variety of exactly those items so peruse away!
The makings of low sodium Chicken Pot PiesClick thumbnail to view full-size
Variations of this low sodium chicken pot pie
As I type this, I'm thinking about how to vary this recipe to keep it "fresh" for Mom. I'm thinking of trying to add in some of the below items into the next recipe:
- Uncured bacon. There's just 80 mg of sodium in a slice of uncured bacon but, I think that a few pieces, crumbled, will go a long way. I think I'll crumble it on top of the chicken mixture (rather than mixing it in) so that the flavor is right under the top crust.
- Different vegetables. I think peas, green beans, and/or broccoli will make a nice addition. Might try a bit of corn too next time.
- Swiss cheese. It's the lowest in sodium of any cheese and just a bit, added along with the bacon, would be really good, I think.
- Dried cranberries? Not sure about this at all but I like the idea of adding in another texture.
Now that you've made the low sodium chicken pot pies... - ...you'll need to store them.
I love my vacuum sealer for keeping items such as these pies fresh. I freeze them on cookies sheets first and then vacuum seal them. If you think you'll be serving them quickly, they will keep for 2 or 3 days in the refrigerator but the crust might get a bit soggy. I recommend freezing them and thawing them instead. They freeze beautifully!
If you don't want to go to the expense of a vacuum sealer, try some of the items below which are disposable vacuum sealed bags (note: I haven't tried these as I rely on my vacuum sealer to keep items fresh.
Dessert Shooters - mini dessert in shot glasses are just right for the elderly
My mom, at 94 years of age, still has a sweet tooth but she likes just "a bit" of something sweet. In the interest of giving her some fun desserts to dine upon, I've created a series of dessert shooters, small desserts served in glasses as small as shot glasses.
I also just created my own webpage. Please come visit my DessertShooters.com.