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November 09, 2023

Salmon Pot Pie

Taste the warmth and coziness of this dish! The traditional creaminess, flaky crust and carrots and peas with a delicious and healthy twist. Sockeye salmon is the perfect pot pie protein because of its delectable richness, as well as nutrients that will keep you full and sustained. This recipe is great for holiday dinner parties, and sneaking in greens and omega 3s in a meal that was a guilty pleasure. Make ahead of time for a quick throw together meal!

ingredients laid out on board
Spoon full of pot pie
[[ recipeID=recipe-8loj3dk68, title=Salmon Pot Pie ]]
 

filling mixed togetherslice of pot pie

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Author Profile 

Chef Nicole in front of tree line and lakeNicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Salmon Pot Pie

Servings: 10

Keywords: Pot Pie, Sockeye

  • Prep Time: 45 mins
  • Cook Time: 1 hours 15 mins
  • Total Time: 2 hours 0 mins

Ingredients

Instructions

Ingredients

For the Salmon

  • 1 ½ Lb Pride of Bristol Bay Sockeye Salmon
  • 1 Small Bunch Sage
  • 1 Small Bunch Thyme
  • Salt and Pepper

For the Sauce

  • 3 Cups Chicken Broth
  • 1 ½ Cup Heavy Cream
  • 8 oz Parmesan Cheese
  • 1 Lemon, zested
  • 1 Small Bunch of Thyme
  • 1 Small Bunch of Sage
  • ⅔ Cup Flour
  • ⅔ Cup Butter

For the Filling

  • 3 Large Carrots, diced small
  • 5 Cloves Garlic, minced
  • 1 Lb Cipollini Onions, cut in half
  • 3 Stalks Celery, diced small
  • 2 Cups Peas
  • 1 Lb 'Nibbles' Potatoes, leave whole
  • ½ Cup White Wine
  • 1 Lemon, zested
  • 1 Large Bunch Thyme
  • 1 Large Bunch Sage
  • 2 Bay Leaves
  • 1 Egg, to egg wash

Instructions

For the Salmon

  1. Preheat oven to 425.
  2. Rough chop herbs.
  3. Lay salmon fillet on parchment paper lined baking sheet.
  4. Salt, pepper and sprinkle herbs on the salmon.
  5. Place in oven for 9 minutes.
  6. Take out, let cool.
  7. Flake the salmon and set aside.

For the Sauce

  1. In a medium saucepan melt ⅔ cup of butter and ⅔ cup of flour and cook on medium heat until sandy brown.
  2. Add 3 cups of chicken broth and 1.5 cup cream and whisk until it all comes together and simmers to thicken.
  3. Add 3 tablespoons of chopped sage, 1 teaspoon of fresh thyme and zest of one lemon.
  4. Add 8 ounces of parmesan cheese and mix in.

For Pie Crust

  1. Use your favorite homemade or store bought crust!

For the Filling

  1. Remove all skins from cipollini onion and cut in half and set aside.
  2. Cut celery and carrot and place in large pot along with potatoes with olive oil on low heat.
  3. Add in the cipollini onions.
  4. Mince garlic and add to pot.
  5. Add bayleaf, chiffonade sage and thyme.
  6. Cook until the onions start to become translucent.
  7. Add the zest of one lemon.
  8. Add in while wine and reduce down to half.
  9. Add in cheese sauce.
  10. Add in the flaked seasoned salmon.
  11. Bring to simmer stirring to prevent sticking and burning.
  12. Turn off heat and add in the peas.
  13. Let the mixture cool to handle.
  14. At this point you can completely cool the mixture and save to assemble for later or the next day.
  15. While the mixture is cooling roll out pie crust and place in pie pan.
  16. You want to make sure the pie crust is lining the pie pan tight to the structure, pressing lightly to form the crust to the pan.
  17. Place in fridge to firm the crust back up.
  18. After 10 - 15 minutes place the filling in the pan and place the second sheet of pie crust onto.
  19. Pinch together the two pie crusts and cut slits on the top of the crust to vent while baking.
  20. Egg wash the top of the pie and place in a 425 degree oven for 45 minutes. Until the pie is golden brown.

Notes

Letting filling cool-

Why do you want to cool the mixture before adding it to the pie crust ?

Well, that is because you don't want to melt the butter or fat that is made up of your crust, you want the crust to be chilled when going into the oven to help maintain the structure of the crust and still be flaky.

This pie can be made ahead of time and brought over to loved ones' houses to be warmed up at holiday or parties.

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