Low Sodium Chicken Pot Pie with Symphony Seasonings - Symphony Seasonings

Low Sodium Chicken Pot Pie with Symphony Seasonings

Low-Sodium Chicken Pot Pie with Symphony Seasonings Replenishing Salt

Ingredients:

  • For the Filling:

    • 1 lb boneless, skinless chicken breasts, diced
    • 1 tablespoon olive oil or butter
    • 1 small onion, finely diced
    • 2 carrots, peeled and diced
    • 2 celery stalks, diced
    • 1/2 cup peas (fresh or frozen)
    • 1 cup potatoes, diced
    • 2 cloves garlic, minced
    • 1 1/2 cups low-sodium chicken broth
    • 1/2 cup milk or unsweetened almond milk
    • 1/4 cup all-purpose flour (or gluten-free flour)
    • 1 1/2 teaspoons Symphony Seasonings Replenishing Salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried sage
    • 1 tablespoon fresh parsley, chopped (optional)

  • For the Crust:

    • 1 1/2 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 4-5 tablespoons cold water
    • 1/4 teaspoon Symphony Seasonings Replenishing Salt

Instructions:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).

  2. Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, until lightly browned and cooked through. Remove the chicken from the pan and set aside.

  3. Sauté Vegetables: In the same skillet, add the onion, carrots, celery, potatoes, and garlic. Sauté for 5-6 minutes until the vegetables start to soften.

  4. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually add the low-sodium chicken broth, stirring constantly to prevent lumps. Add the milk, Symphony Seasonings Replenishing Salt, black pepper, thyme, rosemary, and sage. Simmer for 5 minutes until the sauce thickens.

  5. Combine Filling: Stir in the cooked chicken and peas. Taste and adjust seasoning if needed. Remove from heat.

  6. Make the Crust: In a mixing bowl, combine the flour and Symphony Seasonings Replenishing Salt. Add the cold butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing just until the dough comes together. Roll out the dough on a lightly floured surface to fit the top of your pie dish.

  7. Assemble the Pie: Pour the chicken and vegetable filling into a 9-inch pie dish. Lay the dough over the filling, pressing the edges down to seal. Cut a few small slits in the top to allow steam to escape.

  8. Bake: Place the pie in the preheated oven and bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly. Let the pie cool for a few minutes before serving.

Nutrition Comparison (vs Traditional Pot Pie):

Sodium Reduction:

  • Traditional Chicken Pot Pie: Typically uses regular salt, which can add 700-900 mg of sodium per serving.
  • Symphony Seasonings Replenishing Salt: Cuts sodium by approximately 50%, reducing sodium by 350-450 mg per serving.

Potassium & Magnesium Addition:

  • Potassium: Adds an estimated 200-300 mg of potassium per serving from your Replenishing Salt.
  • Magnesium: Adds an estimated 10-20 mg of magnesium per serving.

Time & Servings:

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4-6 servings

This Low-Sodium Chicken Pot Pie offers a delicious, comforting meal with the benefits of reduced sodium, added potassium, and magnesium, thanks to Replenishing Salt. It’s perfect for health-conscious home cooks seeking both flavor and nutrition!

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