Souper Salmon Pot Pie
Dive into comfort food bliss with this Souper Salmon Pot Pie, a delightful twist on the classic pot pie! Packed with tender, flaky salmon, vibrant vegetables like carrots, celery, and peas, and aromatic herbs like fresh dill and parsley, this recipe brings a coastal flair to your dinner table. A creamy, savory filling nestled beneath a buttery, golden pie crust makes every bite a satisfying experience. Perfect for weeknight dinners or special occasions, this hearty dish is as easy to prepare as it is to impress, with just 25 minutes of prep time. Whether you're a seafood lover or simply seeking a unique take on a family favorite, this Salmon Pot Pie delivers on flavor, texture, and comfort.
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Recipe Information
Ingredients
- 1 pound Salmon fillets (skinless)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 pieces Celery stalks (diced)
- 2 medium Carrots (diced)
- 1 cup Frozen peas
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 2 medium Potatoes (peeled and diced)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Parsley (chopped)
- 2 pieces Refrigerated pie crusts
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Place the salmon fillets on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Bake for 15 minutes or until cooked through. Set aside to cool slightly, then flake into large chunks.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes until softened.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually add the chicken broth, stirring constantly, until the mixture thickens, about 3-4 minutes. Stir in the heavy cream and simmer for another 2-3 minutes.
Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
Stir in the frozen peas, flaked salmon, dill, and parsley. Remove the skillet from heat and let the filling cool slightly.
On a clean, floured surface, roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish. Trim any excess dough.
Pour the salmon filling into the prepared pie crust.
Roll out the second pie crust and place it over the top of the filling. Trim any excess crust and pinch the edges to seal. Cut small slits in the top crust to allow steam to escape.
Brush the top of the pie with the beaten egg to give it a golden finish.
Bake the pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let the pie cool for 10 minutes before serving. Enjoy your Souper Salmon Pot Pie!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.7 g | 353% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 5564 mg | 242% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 37.3 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 60.7 mcg | 303% | |
| Calcium | 369 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4936 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
