Salmon Pot Pie

Oh my stars ! People! My peeps! THIS.POT.PIE.  #lifechanging

I know, I get excited about a lot of recipes (hey, that's why I am a food blogger ), but this?

.....words......I must find them.....

Delicious, amazing, fabulous, epic, legit.....am I getting my point across? I might just need to invent a word to really hammer it home!

It is creamy, and rich, full of that deeeeelish salmon flavor, all topped off with a flaky crust #swoon

This whole dealio started when I saw that Sunday Supper was doing a sweet and savory pie theme this weekend. Even though Kevin is a big sweet treat lover, I am not. Which means, if I make a pie, chances are Kevin will be the one to eat the whole thing, and with us trying to lose a bit of weight, that is not a good thing. Kevin? #nowillpower 

So I knew I had to go down the savory route, but what to make. I already have a Beef and Mushroom Pot Pie, and a Chicken Pot Pie Soup, so I wanted to do something completely different. 

Being that I live in the Seattle-ish area, salmon is one of my fave things to eat. So that stuck in my head. But I really wasn't sure what everyone would think about a fish pot pie. 

Then I was at the new market we have here in town called Main & Vine. They are all about sourcing local, and sustainable products. I seriously love this place! I think I spent about 2 hours just wandering around the store, Kevin thought I had gotten lost because it took me so long!

They had salmon on sale for $4.99 a pound......yes, I said $4.99!! At that point I decided it was a sign from above that salmon pot pie needed to happen. A few organic veggies, and pie crust, later and I was on my way home with a mission.

Friday is the day we have the G-baby, so I decided that would be the day I would make this recipe because I would have guinea pigs, errrr volunteer taste tasters available. If they gave me any trouble I would just keep the baby right? Seemed like a pan to me! 

However, there was no such issue involved. I had just gotten done with the photos (oohh what do you think of my photos using the new lights I bought?), and Kevin had just begun to dive into his bowl, when the kids got here. Seth went straight to the kitchen to try it out. My boy has priorities  The next thing I hear is him yelling "Heather.....Heather......HEATHER". When she walked into the kitchen he shoved a HUGE spoonful of the pot pie into her mouth. Her reaction reminded me of Kylee when I feed her. Pause......smile.....MMMMMMMMM!!

Later, after the kids were gone, and Kevin and I were sitting watching TV, He looked at me and said, "That pot pie is really amazing". I thanked him and he said, "No, seriously, it was amazing". 

The next day, when were eating breakfast, he said,"I am serious, that pot pie was awesome". 

I guess that means he really liked it.

But I do have to agree with him. I could eat this pot pie every night for the next week, and not get tired of it!!

Yield: 4 to 6 servingsAuthor: Bobbi Hass-Burleson

Salmon Pot Pie

Salmon, enveloped in a rich creamy broth, all covered in a light and flaky crust. Move over chicken pot pie, this salmon pot pie is going to take your place as the family favorite!

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients:

• 1/2 (15-ounce) package rolled refrigerated unbaked piecrust (1 crust)
• 3 tablespoons butter
• 2 leeks, halved and sliced
• 2 stalks celery, diced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• Kosher salt
• Fresh cracked black pepper
• 2 cups vegetable stock
• 1 pound skinless salmon fillet, cut into 1-inch cubes *See Cook's Note
• 1/2 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1 cup frozen peas, thawed
• 1 egg, beaten

instructions

1. Preheat oven to 400 degrees F. Let pie crust stand at room temperature according to package directions.
2. In a large skillet melt butter over medium heat. Add leeks, celery, carrot, and garlic; cook, stirring often, for about 8 minutes, or until the leeks are very soft. Whisk in flour, salt, and pepper.
3. Add stock, stirring constantly, bring to a boil. Add the salmon and cook 1 to 2 minutes, until fish becomes opaque. Remove from the heat.
4. Add the heavy cream, thyme, and peas, and spoon into a greased 2 1/2 quart baking dish. Top with the pie crust, trimming the edge to 1-inch over the edge of the casserole dish. Brush the pie crust with egg wash.
5. Bake for 20 to 25 minutes, or until crust is golden brown, remove from the oven and allow to cool for 10 minutes.

notes

*Cook's Note - If you can not find fresh or frozen salmon, you could sub canned salmon. Just flake it into big chunks, and carefully stir so you don't break it up too small.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen © 2011-2018, with all rights, reserved.

Created using The Recipes Generator

Only Eats

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