Thursday, December 3, 2015

Turkey Pot Pie with Mashed Potato/Rutabaga Crust #transformingleftovers #recipe @lucyburdette

LUCY BURDETTE: I'm not going to lie, making low sodium gravy last week with low sodium chicken broth was an exercise in frustration. I ended up adding a tablespoon of very low sodium soy sauce and two teaspoons of Annie's low sodium Worcestershire sauce, which is really quite good. But we did have yummy leftovers and I did find a tasty way to bring them to life...And here it comes, just when you think you can't look at another plate of turkey and potatoes again!


1 to 1 1/2 cups bite size turkey pieces
About 1 cup leftover gravy or a cup of white sauce made with 2 tablespoons of flour, 2 tablespoons unsalted butter, and one cup low-sodium chicken broth or milk
1 cup frozen lima beans
2 to 3 carrots, peeled and cut into chunks
1/2 to 1 cup frozen peas
2 tablespoons grated Parmesan

1 to 2 cups potatoes mashed with rutabagas

Grease a round soufflé pan. Steam the limas and carrots until just tender. 

Layer the gravy or sauce, vegetables, and turkey into the prepared pan. 

Cover the top with the mashed potato mixture. Grate parmesan cheese over the top of the potatoes. 

Bake at 3:50 for 30 to 40 minutes, until the gravy is bubbling and the potato layer is browning.  Serve with a green salad.

(Here's my sodium seasoning count: 1 cup chicken broth, 130 mg, 1 Tbsp House of Tsang low-sodium soy sauce, 320 mg, 2 tsp Annie's worcestershire sauce, 150 mg. For the mashed veggies, I used Benson's Table Tasty no salt, no sugar seasoning, which I like a lot. John says it tastes like old-fashioned Knorr's vegetable soup.)

And tomorrow you can have steak or fish, anything but leftovers:).

Don't forget that mysteries make great stocking stuffers! (Here's my Pinterest board with tons of suggestions...)


  1. My turkey also was used up in a pot pie. I am afraid my husband would be inconsolable if I made it without my celery crust! I love the addition of lima beans though! I Looked at the sodium content of my chicken soup base. Yikes..610 mg per cup of broth. Low sodium diets really must require a lot of thought to rule out various sources of sodium. I forget about the sodium content of butter. Here's to all the leftovers being gone!!!!!

    1. thanks for the sympathy Jody! It is a pain:). But good news, the leftovers are gone...I hope you'll tell us about your celery crust.

    2. It is just a regular pastry crust, with butter and celery salt or celery flakes. But it adds a bit of flavor to the crust, which I think tends to be boring. I wonder what an oregano crust would taste like?

  2. Another winner, Lucy/Roberta! Thanks so much. I find the sodium tips VERY userful! Who knows, you may save a life with this. XO

  3. Well done, yet again.
    Thanksgiving--the holiday the holiday that keeps on giving! And so tastily!

  4. I know what it's like with low sodium . My Mother just found out she has congested heart failure. So that means no salt or very low sodium. It's very hard for her to change but it's getting easier. Thanks for sharing this with all of us.. :)

  5. thank you all for the support! It takes the joy out of food for a while, but part of life is adjusting and moving on:). Helps to know others might find it helpful too!

  6. Wow, that looks lovely and delicious. The perfect comfort food.

  7. My dad had congestive heart failure, besides many other health issues. Mom had to keep his sodium to a minimum! And she did a very good job of it. The food was very good that she made. Sometimes Dad didn't agree. Dad passed away three years ago, but like Mom said today, we were lucky to have him as long as we did, with all of his health issues. And books, or bookstore gift cards, make great stocking stuffers and Christmas gifts.