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.