Serves 6 to 8 people.

1.5 cups flour
1/4 cup grated Parmesan cheese
2 tbsps parsley
1/2 tsp salt
1/4 tsp pepper
1 stick (4 ounces) chilled butter cut into bits
3 to 4 tbsps ice water


2 cups chicken broth (I use homemade but you can use canned)
1/4 pound small white onions (I use cut up regular-sized white onions)
2 cups peeled and diced yam or sweet potato
3/4 to 1 tsp crumbled sage
1/4 tsp pepper
2 medium-sized carrots cut into 1/4-inch thick rounds
2 cups broccoli florets
1/2 cup diced celery
1/4 cup flour
4 tbsps butter at room temperature
3 cups cooked chicken cut into bite sized pieces
1 beaten egg


In a large bowl combine the flour, Parmesan, parsley, salt and pepper. Cut in the butter until it looks like coarse meal; perhaps smaller than peas. Add the 3 tablespoons of water and work it in, adding up to another tablespoon of water until you form a dough that you can gather in a ball. Divide it in half, press it into a disc shape, wrap in plastic and refrigerate for 30 minutes.

In a large pot, bring the chicken broth to a boil and add the onions, yam, sage and pepper. Cook until the yam is just starting to get tender, about 5 minutes, then add the carrots, broccoli and celery and cook for another 5 minutes.

In a small bowl, with your fingers, blend the flour with the butter. Increase the heat under the pot to high and pinch off pieces of the flour butter mix, dropping them into the pan and stirring to mix them in. Cook until the sauce has thickened a little bit, about 3 minutes and then remove from the heat and stir in the chicken.
Preheat oven to 425 degrees.
Roll half of the dough into a 12-inch circle which will fit into your 9-inch pie pan. Add the filling and then roll the other half of the dough into a 9-inch circle to place on top. Trim the overhang to about 1/2 an inch all the way around and then fold this extra pastry over the top crust, crimping to seal. Cut steam vents or use a pie bird to vent the pie. Brush the pie with the beaten egg.
Bake the pie for 15 minutes and then lower the temperature to 325 degrees and bake a further 10 to 15 minutes until it is golden. - Treasures-By-Brenda

How to make low salt chicken pot pies
 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).
Serves: 12 Prep Time: 10 minutes Total Time: 35 minutes  Print

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

Preheat the oven to 350F. Spray muffin tins with PAM for ease of removing the chicken pot pies.
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.
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 <b>bit</b> of salt - you can probably get away with about 1/4 t of salt.
Mix the white sauce into the chicken mixture and stir well to blend.
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.
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.
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!