And just like that…we’re onto Christmas!  But how about the refrigerator full of your Thanksgiving feast? A really popular and comforting dish after the holiday is Turkey Potpie!  And yes, it is kidney-friendly!  Click this link for nutritional information.

Turkey Pot Pie
Diet Types: CKD non-dialysis, Diabetes, Dialysis, Lower Protein

Ingredients
1 cup potatoes
1 cup onion
1/2 cup celery
2 cups cooked turkey
1 cup butter plus 1 tablespoon butter
2-3/4 cups all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/4 teaspoon thyme
3/4 cup reduced-sodium chicken broth
3/4 cup 1% low fat milk
10 ounces frozen peas and carrots
6 tablespoons ice water

Preparation

1. Peel and dice potatoes. Chop onion and celery. Cut cooked turkey into cubes.
2. Double boil potatoes to reduce potassium (see instructions in helpful hints below).
   Preheat oven to 425° F.
3. Melt 1 tablespoon butter in large saucepan and sauté onions until tender.
4. Add celery and cook for an additional minute.
5. Blend in 2 tablespoons of flour, pepper, sage and thyme and cook over low heat for 1 minute.
6. Remove from heat. Stir in chicken broth and milk until blended. Bring to a boil and simmer for 1 minute, stirring constantly.
7. Stir in turkey, double boiled potatoes and peas and carrots. Set aside to cool.
8. In a separate bowl, cut 1 cup of butter into remaining  flour using a pastry blender. Mixture should form pea-size particles.
9. Begin adding ice water, one tablespoon at a time, mixing well each time, until dough forms into a ball.
10. Divide dough in half and roll out one piece, using a rolling pin and additional flour until dough is pliable and no longer sticky. Be sure that dough is larger than the diameter of the 9-inch pie pan.
11. Place dough in pie pan, smoothing with fingers to fill pan, and then pour turkey mixture on top.
12. Roll second piece of dough to similar size and place on top of the turkey pie filling. Seal edges of pie.
13. Using a sharp knife, make four to five one-inch cuts across the top of the pie crust to vent the pie.
14. Place pie on sheet pan and bake for 35-40 minutes or until golden brown.

Here are a few more tips we found courtesy of Davita:

• Spread cream cheese and cranberry sauce on a flour tortilla. Add sliced turkey. Top with a lettuce leaf and a sprinkle of black pepper (if desired).
• Add leftover turkey and fresh veggies to chopped lettuce to create a chef salad.
• Add leftover turkey and vegetables to cooked pasta. Toss with oil and vinegar salad dressing. Add your favorite low-sodium seasoning blend.
• Add leftover turkey and vegetables to scrambled eggs. (Wrap in a flour tortilla for a breakfast burrito.)
• Need ideas for the rest of your Thanksgiving leftovers? Check out DaVita recipes for more ideas.