Low Sodium Pot Pie Frozen Recipes

VEGETARIAN POT PIE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in the middle.
• Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
• Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
• Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
• Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
• With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

LOW SODIUM CHICKEN POT PIE

Steps:

• This was very good, my husband loved as did I.
• Sauce
• 1 1/3 cups chicken stock, fat free low sodium (50%)
• 1/3 cup Non Fat milk
• 2T cornstarch (Very thick after cooking)
• 1t dried onions
• Dash white pepper
• Large dash sweet paprika
• Heat until thick and set aside
• I used
• 20 oz. chicken boned and skinned breasts (no fat)
• 10 oz fresh mushrooms (chanterelles) large chop
• 3 oz diced onion
• 3 oz. sliced fresh carrots
• 6 oz. diced summer squash
• 6 oz. French green beans, fresh, cut in small sections
• 1t olive oil
• 2 garlic cloves crushed
• 1/2 cup marsala (wine)
• 1T herbs de province, dry (crush in palm before adding)
• Cooked this until done and no liquid was left.
• Placed in pie pan, on top of well pricked bottom crust added sauce, Baked at 425 for 45 min
• Cover edges with foil while baking.
• This came to 279 cal for one eighth of the pot pie.
• I had to figure this by hand as my sparks calculator kept locking up.
• If your avoiding salt, this is great. If your looking for a 15 min prep time, and serve, well this is not for you.
• However I had dinner ready including cooking time 1hr. 20 min.
• Well worth it.

LOW SODIUM PIE DOUGH

Steps:

• Sift the flour into a bowl.
• Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
• Gradually stir in the water until the mixture binds itself together.
• Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
• Note: a general guide when making pie dough is to use half as much fat to flour. The use of shortening will make the end texture more flaky. Instead of adding water, milk can be used to make the cooked dough softer in texture. Using self-rising flour instead of all-purpose will also have the same result.