Chicken Pot Pies Renal / Kidney Diet

This is a recipe for 8 mini pies I made using our breville mini pie maker.
My husband loves pot-pie, so this is a great way for him to get a kidney friendly food that also seems like a treat.  Double this for 1 normal sized pie.

I am breaking the nutrition and directions up into two parts, crust and filling, to make nutrition calculations more modular in the future.

Crust

The crust recipe I used was from a cookbook I have and is pretty standard for 1 pie crust (bottom only):

• Cut 2 sticks / 0.5lb cold butter into 2.5 cups / 312g flour, until most butter is incorporated, but some pea=sized butter chunks remain
• Slowly add ice cold water until mixing produces a dry but coherent dough ball.  I do not measure this as it really varies day to day based on humidity.  It's around 1/4-1/2 cup water
• Let sit in the refrigerator 1 hour for the water to be absorbed fully
• At this point the dough can be frozen
• Using a liberally floured surface and pin roll out the dough to 1/8 in thickness.  I did 1/2 at a time

This recipe used a LOT of butter and I found about 1 tspn or so of butter per mini pie left behind in the maker after baking.  next time I do this i am going to work on a version with whole wheat and less butter.  It is a nice flakey rich crust.

Nutrient	Unit	0.5lb butter	0.5 tspn salt	2.5"cup flour	TOTAL	Per pie
Energy	kcal	1620	0	1138	2758	344.8
Protein	g	1.92	0	32.28	34.2	4.3
Total lipid (fat)	g	183.31	0	3.06	186.37	23.3
Carbohydrate, by difference	g	0.14	0	238.47	238.61	29.8
Fiber, total dietary	g	0	0	8.4	8.4	1.1
Sugars, total	g	0.14	0	0.84	0.98	0.1
Minerals					0	0.0
Calcium, Ca	mg	54	1	47	102	12.8
Iron, Fe	mg	0.05	0.01	3.66	3.72	0.5
Magnesium, Mg	mg	5	0	69	74	9.3
Phosphorus, P	mg	54	0	338	392	49.0
Potassium, K	mg	54	0	334	388	48.5
Sodium, Na	mg	25	1163	6	1194	149.3
Zinc, Zn	mg	0.2	0	2.19	2.39	0.3
Lipids					0	0.0
Fatty acids, total saturated	g	116.092	0	0.484	116.576	14.6
Fatty acids, total monounsaturated	g	47.507	0	0.272	47.779	6.0
Fatty acids, total polyunsaturated	g	6.877	0	1.291	8.168	1.0
Fatty acids, total trans	g	7.408	0	0	7.408	0.9
Cholesterol	mg	486			486	60.8

Filling

For our mini pie maker the filling needs to be cold, but precooked to some extent.

This was easy to make and came out very tasty:

• I made 3 cups of filling because each pie in our pie maker uses 1/3 cup
• I was able to buy frozen peas and chopped leeks, which made this very quick
• My husband dialyzed the potatoes, which cuts their potassium approximately in 1/2.  I estimated the potassium in my table because there is no USDA entry for dialyzed potatoes.

Nutrient	Unit	8oz chicken breast	0.5cup peas	0.5 cup potatoes	0.5cup leeks	½ med onion	1cup low sodium broth	0.25 tspn salt	TOTAL	1 pie
Energy	kcal	272	52	68	27	22	38	0	479	59.9
Protein	g	51	3.5	1.46	0.67	0.61	4.8	0	62.04	7.8
Total lipid (fat)	g	5.94	0.27	0.08	0.13	0.06	1.44	0	7.92	1.0
Carbohydrate, by difference	g	0	9.13	15.7	6.3	5.14	2.88	0	39.15	4.9
Fiber, total dietary	g	0	3	1.4	0.8	0.9	0	0	6.1	0.8
Sugars, total	g	0	3.35	0.68	1.74	2.33	0.31	0	8.41	1.1
Minerals				0					0	0.0
Calcium, Ca	mg	11	15	4	26	13	10	0	79	9.9
Iron, Fe	mg	0.84	1.03	0.24	0.93	0.12	0.5	0	3.66	0.5
Magnesium, Mg	mg	63	17	17	12	6	2	0	117	14.6
Phosphorus, P	mg	483	55	34	16	16	72	0	676	84.5
Potassium, K	mg	757	103	148	80	80	206	0	1374	171.8
Sodium, Na	mg	102	72	3	9	2	72	581	841	105.1
Zinc, Zn	mg	1.54	0.55	0.23	0.05	0.09	0.24	0	2.7	0.3
Lipids				0					0	0.0
Fatty acids, total saturated	g	1.276	0.044	0.02	0.018	0.023	0.43	0	1.811	0.2
Fatty acids, total monounsaturated	g	1.562	0.022	0.002	0.002	0.007	0.658	0	2.253	0.3
Fatty acids, total polyunsaturated	g	0.961	0.117	0.034	0.074	0.009	0.302	0	1.497	0.2
Fatty acids, total trans	g	0.016	0	0	0	0	0	0	0.016	0.0
Cholesterol	mg	165		0					165	20.6

Steps:

1. Saute the diced chicken breast (8oz), chopped onion (1/2 cup) and leeks (1/2 cup) together with garlic and sage to taste (I used 2 tbspn each) as well as black pepper and herbs de provence to taste.
2. Add the 1/2 cup frozen peas and the 1/2 cup cooked potatoes
3. Dissolve 2tbspn corn starch and 1/4 tspn salt in 8oz low sodium chicken broth and pour over the mixture
4. Heat everything to a simmer to thicken, then remove from the heat.

I assembled the pies as per my makers instructions.  '

I ate one right away

the rest cooling

These are very delicious and kept well in the fridge, so they are a great food to make on the weekend for quick mid-week meals.  My only gripe is that the crust is so unhealthy, so i am going to work on an improved version.

Pesto pasta salad Renal/Kidney Diet

This is a basic pasta salad I made for a superbowl party and forgot to post up.

The creation is relatively simple.

1. I cooked 1lb bowtie/fafarelle pasta in unsalted water until al-dente
2. I thinly sliced 5 zucchini and 2 onions, sauteing them together in 1 tbspn olive oil
3. I placed 6oz. basil leaves, 1/2 cup minced garlic and 1/2 cup olive oil in a food processor to make the "pesto" (no pine nuts as they are high in potassium)
4. I then tossed all this together with 1/2 tspn salt, pepper to taste, and 3 ounces shaved romano (which is more than you think)

Overall it was pretty yummy, especially when warm, though I definitely felt it needed a bit more salt and maybe more pepper.  Maybe next time I'll add lemon juice or another 1/2 tspn salt.

Here are some leftovers:

This makes a very large amount of pasta so I listed it as 10 servings.

Nutrient	Unit	1lb pasta	6ounces basil	½ cup garlic	½ tspn salt	½ cup olive oil	3 oz romano	5 med. Zucchini	2 small onion	TOTAL	Serving (10)
Energy	kcal	1692	39	101	0	955	329	167	56	3339	333.9
Protein	g	59.46	5.35	4.32	0	0	27.05	11.86	1.54	109.58	10.958
Total lipid (fat)	g	6.89	1.09	0.34	0	108	22.91	3.14	0.14	142.51	14.251
Carbohydrate, by difference	g	340.5	4.5	22.48	0	0	3.09	30.48	13.08	414.13	41.413
Fiber, total dietary	g	14.6	2.7	1.4	0	0	0	9.8	2.4	30.9	3.09
Sugars, total	g	12.18	0.51	0.68	0	0	0.62	24.5	5.94	44.43	4.443
Minerals										0	0
Calcium, Ca	mg	96	301	123	1	1	905	157	32	1616	161.6
Iron, Fe	mg	5.93	5.39	1.16	0.01	0.6	0.65	3.63	0.29	17.66	1.766
Magnesium, Mg	mg	242	109	17	0	0	35	176	14	593	59.3
Phosphorus, P	mg	862	95	104	0	0	646	372	41	2120	212
Potassium, K	mg	1017	502	273	0	1	73	2558	204	4628	462.8
Sodium, Na	mg	27	7	12	1163	2	1219	78	6	2514	251.4
Zinc, Zn	mg	6.43	1.38	0.79	0	0	2.19	3.14	0.24	14.17	1.417
Vitamins										0	0
Vitamin C, total ascorbic acid	mg	0	30.6	21.2	0	0	0	175.4	10.4	237.6	23.76
Thiamin	mg	0.41	0.058	0.136	0	0	0.031	0.441	0.064	1.14	0.114
Riboflavin	mg	0.274	0.129	0.075	0	0	0.315	0.921	0.038	1.752	0.1752
Niacin	mg	7.752	1.533	0.476	0	0	0.065	4.42	0.162	14.408	1.4408
Vitamin B-6	mg	0.648	0.264	0.84	0	0	0.072	1.597	0.168	3.589	0.3589
Folate, DFE	µg	82	116	2	0	0	6	235	27	468	46.8
Vitamin B-12	µg	0	0	0	0	0	0.95	0	0	0.95	0.095
Vitamin A, RAE	µg	0	449	0	0	0	82	98	0	629	62.9
Vitamin A, IU	IU	0	8968	6	0	0	353	1960	3	11290	1129
Vitamin E (alpha-tocopherol)	mg	0.5	1.36	0.05	0	15.5	0.2	1.18	0.03	18.82	1.882
Vitamin D (D2 + D3)	µg	0	0	0	0	0	0.4	0	0	0.4	0.04
Vitamin D	IU	0	0	0	0	0	17	0	0	17	1.7
Vitamin K (phylloquinone)	µg	0.5	705.2	1.2	0	65	1.9	42.1	0.6	816.5	81.65
Lipids										0	0
Fatty acids, total saturated	g	1.263	0.07	0.061	0	14.913	14.556	0.823	0.059	31.745	3.1745
Fatty acids, total monounsaturated	g	0.78	0.15	0.007	0	78.798	6.666	0.108	0.018	86.527	8.6527
Fatty acids, total polyunsaturated	g	2.572	0.661	0.169	0	11.365	0.504	0.892	0.024	16.187	1.6187