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Low Sodium Chicken Pot Pie

Updated on February 16, 2013

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!

Note: if you like this lens, please click the "Thumbs up" button at the top left, right under the title - that helps the lens get more popular. Thanks!

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.

Kirkland Signature Organic No-Salt Seasoning, 14.5 Ounce
Kirkland Signature Organic No-Salt Seasoning, 14.5 Ounce

I use a lot of this exact seasoning. I like it on cottage cheese for a tasty, protein filled snack in the afternoons. I buy mine at Costco which is cheaper than Amazon but, if you don't have a Costco, this is your next best bet.


Low Sodium Chicken Pot Pies...

...totally delicious!

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).

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 12


  • 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


  1. Preheat the oven to 350F. Spray muffin tins with PAM for ease of removing the chicken pot pies.
  2. 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.
  3. 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.
  4. Mix the white sauce into the chicken mixture and stir well to blend.
  5. 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.
  6. 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.
  7. 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!
4.7 stars from 3 ratings of How to make low salt chicken pot pies

Supplies for Chicken Pot Pie on Amazon

Need cooking supplies? Amazon has a great variety of exactly those items so peruse away!

Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray

This is the muffin tin I used as Mom doesn't eat a lot at one time. I still sprayed with Pam though - the chicken pot pies came right out!

Wilton 6-Cup Jumbo Muffin Pan
Wilton 6-Cup Jumbo Muffin Pan

If you'd like bigger chicken pot pies, this is the muffin tin for you. Also great for larger servings of cornbread or cupcakes.

Norpro 4oz/120ml Porcelain Ramekins, Set of 6
Norpro 4oz/120ml Porcelain Ramekins, Set of 6

I have a ramekin set that we used the first time we made this recipe - it was too much for Mom but the dogs sure loved the leftovers!

Le Creuset Stoneware 7-Ounce Stackable Ramekin, Cobalt
Le Creuset Stoneware 7-Ounce Stackable Ramekin, Cobalt

This is probably the best ramekin set on the market. I love these. Mine have tops to them too.


The makings of low sodium Chicken Pot Pies

Click thumbnail to view full-size
Filling the pan with the pie crust. I tried to stretch it as much as possible to the top of the muffin tin.Mixing in the herbs after chicken was sauteed with garlic, celery, and carrotsAdding in the chicken mixture to the pastry in the muffin tinsPricking the tops of the chicken pot pies pre-baking
Filling the pan with the pie crust. I tried to stretch it as much as possible to the top of the muffin tin.
Filling the pan with the pie crust. I tried to stretch it as much as possible to the top of the muffin tin.
Mixing in the herbs after chicken was sauteed with garlic, celery, and carrots
Mixing in the herbs after chicken was sauteed with garlic, celery, and carrots
Adding in the chicken mixture to the pastry in the muffin tins
Adding in the chicken mixture to the pastry in the muffin tins
Pricking the tops of the chicken pot pies pre-baking
Pricking the tops of the chicken pot pies pre-baking

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:

  1. 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.
  2. Different vegetables. I think peas, green beans, and/or broccoli will make a nice addition. Might try a bit of corn too next time.
  3. 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.
  4. 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... -'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.

low sodium dessert shooter
low sodium dessert shooter

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

I'd love to know if you've tried this recipe - ....and have any additions or suggestions.

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    • profile image

      Gina Solomon 23 months ago

      This recipe is amazing for low sodium pot pie!!! Takes it a bit to cook it with all of the fresh prep...but it is so worth it!

    • gottaloveit2 profile image

      gottaloveit2 3 years ago

      Debra: I would thaw one of the frozen pot pies in the microwave, and then put it in the toaster over at 350 for about 10 minutes.

    • profile image

      Debra 3 years ago

      What are the directions for baking them after they've been frozen?

    • mariacarbonara profile image

      mariacarbonara 4 years ago

      Will try this recipe for myself. Love trying new things even if they arent really meant for me

    • profile image

      anonymous 5 years ago

      My mother is 92 and is restricted to low sodium. I make these for her, as she lives alone and it is very easy for her to take one out of the freezer and warm it up. They are delicious and she absolutely loves them. Thank you for sharing this recipe. P.S. I bought a no salt herb blend from Pensey's spices and it is perfect

      in this recipe.

    • gottaloveit2 profile image

      gottaloveit2 5 years ago

      @AlleyCatLane: So funny, Carolyn! I'm taking dinner to one of our neighbors who was a favorite of Mom's. Mrs. Griffin is closing in on 90 so she's getting these and mac and cheese tomorrow for dinner.

    • gottaloveit2 profile image

      gottaloveit2 5 years ago

      @AlleyCatLane: So funny, Carolyn! I'm taking dinner to one of our neighbors who was a favorite of Mom's. Mrs. Griffin is closing in on 90 so she's getting these and mac and cheese tomorrow for dinner.

    • profile image

      AlleyCatLane 5 years ago

      This sounds really good. I haven't eaten pot pies in decades. This sounds fairly easy to make and I like that they can be frozen for later. Definitely gonna have to try your recipe but think I'll add onion and potatoes.

    • Margaret Schindel profile image

      Margaret Schindel 5 years ago from Massachusetts

      This is a wonderful recipe for so many reasons. We all can benefit from reducing our sodium intake, and the mini-portions are great for seniors but also for the rest of us. (Have you seen the nutritional information in a single-serving frozen chicken pot pie? Scary!) Thank you for sharing!

    • Onemargaret LM profile image

      Onemargaret LM 5 years ago

      My mom has high blood pressure. This seems like a very good recipe.

    • Mandy Stradley profile image

      Mandy Stradley 5 years ago

      I haven't tried it yet, but it sounds wonderful! Normal chicken pot pie is normally too salty for me.

    • norma-holt profile image

      norma-holt 6 years ago

      Wonderful lens and definitely something we must all be aware of for health at any age. Blessed and featured on Blessed by Skiesgreen 2012 and also on Hideous Side of Diabetes. Hugs.

    • Texas Avon Rep profile image

      Texas Avon Rep 6 years ago

      Like the idea!

    • profile image

      anonymous 6 years ago

      Awesome lens! Blessed by a Squidoo Angel on 6/20/2011. have a great day!

    • profile image

      poutine 6 years ago

      Good idea to make the pot pie in a muffin tin.

    • gottaloveit2 profile image

      gottaloveit2 6 years ago

      @Scarlettohairy: They really turned out great, Peggy and were just right for dinner for Gert. She loved them!

    • Scarlettohairy profile image

      Peggy Hazelwood 6 years ago from Desert Southwest, U.S.A.

      I haven't tried this recipe but boy, it sounds wonderful! I love the idea of making the pot pies in muffin tins since Iike the crust and this would give a better ratio crust to pot pie, I'm thinking. Yum!


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