What's more comforting than a savory pot pie? The recipe below is a fun play on the classic, featuring salmon instead of the traditional chicken. But don't think that it's difficult to make: using refrigerated biscuit dough will help you save time and pull this recipe together in a snap.
Salmon is a stronger flavored fish, which is why we love pairing it with sweet leeks. Adding broccoli and carrots to the casserole not only makes this recipe healthier, it also adds beautiful color to the final dish.
Salmon Pot Pie
8
20 minutes
35 minutes
55 minutes
1 can refrigerated biscuits
1 egg yolk
3 tablespoons butter
2 leeks (well washed), white parts thinly sliced
1/4 cup flour
1/4 cup white wine
1 1/2 cup water
1/4 cup heavy cream
2 large carrots, medium dice
1 cup frozen broccoli florets
1 pound salmon fillet, skinned, deboned, and cut into 1-inch cubes
salt and pepper to taste
Preheat the oven to 400 degrees F. Lay the biscuits out on a greased baking sheet, and brush with the egg yolk, beaten with a few drops of water. Bake according to package directions and set aside.
Heat the butter in a heavy-bottomed pot, and add the leeks. Season to taste with salt and pepper, and cook, stirring occasionally, until wilted and lightly browned, about 10 minutes.
Scatter the flour over the leeks, and stir to combine. Add the white wine, and stir until the bubbling subsides and the liquid has thickened. Add the water and heavy cream, and stir to combine. Bring to a boil.
Add the frozen peas, carrots, and broccoli florets, and return to a boil. Add the salmon, stir to combine, then pour the entire mixture into a casserole dish.
Bake for 15 minutes, then top the dish with the baked biscuits. Return to the oven and bake 5 minutes more, until the biscuits are warmed through and the salmon flakes easily.
