Here’s an interesting question: what if Shepherd’s Pot Pie had been created by fishers instead? The answer would probably resemble Salmon Pot Pie… which makes sense because this is one delicious dish! The crust may not be mashed potatoes but instead a classic buttery, flakey pie crust, within which bubble a creamy sauce loaded with garden veggies and plenty of flaky, succulent salmon. What better way to celebrate the sea than with Salmon Pot Pie? No matter where you are, it tastes like you’re enjoying the beach vacation you’ve always wanted!
Ingredients
- 1/3 cup butter
- 1/2 cup yellow onion, chopped
- 1/3 cup flour
- 1 3/4 cups milk
- 1 teaspoon salt
- 1 1/2 cups frozen mixed vegetables, thawed
- 1 cup potato, diced and cooked until tender in simmering water
- 3 (2.5-ounce) packages lemon-pepper salmon
- 1 refrigerated pie crust
- 1 egg white
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Lightly grease a 9-inch, deep-dish pie plate.
Step 3 –Melt the butter in a pan over medium heat.
Step 4 –Add the onion to the butter and cook until softened.
Step 5 –Sprinkle the flour over the onions, stirring and cooking for 1 minute.
Step 6 –Gradually whisk the milk into the onion mixture.
Step 7 –Bring the mixture to a simmer and cook until thickened.
Step 8 –Stir the salt, the mixed vegetables, the potato, and the salmon into the mixture, then transfer the pan from the heat.
Step 9 –Pour the filling into the prepared pie plate and cover the filling with the pie crust. Trim the excess crust from the edges and use your fingers to crimp the edges to seal.
Step 10 –Brush the egg white on the pie crust.
Step 11 –Cut three slits in the center of the crust to let the steam escape.
Step 12 –Place the pie plate on a baking sheet and bake until the pie crust is golden brown, about 30 minutes.
Step 13 –Let cool slightly.
Step 14 –Slice and serve.
