Salmon Pot Pie Recipes

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SALMON AND POTATO PIE



Salmon and Potato Pie image

A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.

Provided by Louise B.

Categories     Seafood     Fish     Salmon

Time 1h15m

Yield 8

Number Of Ingredients 9

6 potatoes, peeled
1 small onion, minced
1 clove garlic, minced
1 tablespoon butter
1 (6 ounce) can red salmon, undrained
1 teaspoon dried thyme
1 cup milk
2 (9 inch) unbaked pie shells
1 to taste salt and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
  • Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell.
  • Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes.

Nutrition Facts : Calories 413.1 calories, Carbohydrate 52.6 g, Cholesterol 19.3 mg, Fat 18.2 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 3.8 g, Sodium 387.5 mg, Sugar 3 g

SALMON POT PIE



Salmon Pot Pie image

Say it with salmon. And peas. In a flavor-packed broth tucked beneath a golden- brown piecrust. It's seriously sensational.

Provided by BHG Test Kitchen

Time 1h15m

Number Of Ingredients 16

1 15 ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 tablespoon butter
1 cup chopped onion (1 medium) or leeks
1 cup sliced celery (2 stalks)
1 cup chopped red, green, or yellow sweet peppers (2 small)
0.25 cup all-purpose flour
0.75 teaspoon dried thyme
0.25 teaspoon salt
0.25 - 0.5 teaspoon cayenne pepper
1 cup chicken broth or vegetable broth
0.75 cup milk
1 12.5 ounce can skinless, boneless salmon, drained and flaked or 12 ounces smoked salmon, flaked
1 cup frozen peas
0.25 cup snipped fresh parsley (optional)
1 egg, beaten
Fresh thyme sprigs (optional)

Steps:

  • Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions.
  • In a large saucepan melt butter over medium heat. Add onion, celery, and sweet peppers; cook for 4 to 5 minutes or until vegetables are tender. Stir in flour, thyme, salt, and cayenne pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in salmon, frozen peas, and, if desired, parsley.
  • Divide salmon mixture among six individual baking dishes, such as 10- to 14-ounce au gratin dishes or ramekins. Unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Using a fluted cutter, cut six circles or ovals 1 inch larger than the top of the dishes.
  • Place piecrust over hot salmon mixture in each dish. Brush piecrust with egg.
  • Bake for 20 to 25 minutes or until crusts are golden brown. Let stand for 10 minutes before serving. If desired, garnish with fresh thyme sprigs.

Nutrition Facts : Calories 483 kcal, Carbohydrate 37 g, Cholesterol 141 mg, Protein 25 g, SaturatedFat 14 g, Sodium 704 mg, Sugar 6 g, Fat 26 g, UnsaturatedFat 9 g

EASY SALMON PIE



Easy Salmon Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 (6-ounce) center cut salmon fillets, skin removed
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
4 tablespoons canola oil, divided
1 medium Vidalia onion, chopped
2 cloves garlic, minced
1 cup chopped shiitake mushrooms, stems discarded
2 teaspoons chopped fresh thyme leaves
4 cups washed, dried, and loosely packed fresh baby spinach
1/4 cup sour cream
2 frozen puff pastry sheets, defrosted
Chopped fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush both sides of the salmon with 1 teaspoon lemon juice and sprinkle with salt and pepper, to taste. Set aside.
  • Warm 2 tablespoons oil in 2 separate skillets over medium-high heat. Add half of the onion and half the garlic to each pan. Season with salt and pepper, to taste, and saute until tender, about 5 minutes. Stir in the mushrooms and thyme into 1 pan and the spinach, lemon zest and remain lemon juice in the other pan. Stir the spinach until it wilts, then transfer it to a bowl and set aside. Saute the mushrooms until they are reduced and tender, about 5 minutes. Turn off the heat and stir in the sour cream. Set aside.
  • Trim the thinner ends of the salmon fillet so you have 4 pieces of even thickness. Unroll a pastry sheet on a lightly floured surface. Pass a rolling pin lightly over 2 or 3 times to seal the seams and lengthen slightly. Cut the pastry sheet into 3 equal strips, using the natural seams as a guide. Roll out the second puff pastry sheet to get 1 more strip. Save remaining puff pastry for another use. Lightly prick the 4 strips with a fork. Put 1 heaping spoonful of mushroom mixture on 1 half of each pastry, top with salmon, then layer with a heaping spoonful of spinach mixture. Wet the edges of the pastry with water and fold over the other half, pressing lightly and folding to seal the edges. Repeat with remaining pastry and filling. Cut 2 vents on the top of each pastry packet and arrange them on a parchment-lined baking sheet.
  • Bake until the pastry is golden and fish is just opaque in the center, about 25 to 30 minutes.
  • Transfer the pies from the oven to serving dishes and garnish with chopped parsley.

SALMON PIE



Salmon Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 (8-ounce) salmon fillets
Salt and freshly ground white pepper
3 cups court bouillon
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon chopped garlic
1 tablespoon finely chopped fresh dill
2 cups mashed potatoes
1 egg
1/2 cup heavy cream
Basic Savory Pie Crust, recipe follows
Flour, for dusting
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/3 cups cold lard or solid vegetable shortening
4 to 5 tablespoons ice water

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
  • In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
  • Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
  • Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

SALMON-AND-SPINACH POTPIE



Salmon-and-Spinach Potpie image

A sweet spot between simple salmon and comforting potpie, this dish is packed with iron and Omega 3 fatty acids. The rich, crisp puff pastry contrasts with the spring vegetable and fish filling: light, creamy, and nourishing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 14

2 bunches flat-leaf spinach (about 1 pound total), trimmed and washed well, with some water left clinging to leaves (11 cups packed)
1 package (14 ounces) all-butter puff pastry, thawed
1 egg, beaten
1 pound skinless salmon fillets (preferably wild Alaskan), cut into 1-inch chunks
Kosher salt and freshly ground pepper
4 tablespoons unsalted butter
6 scallions, white and light-green parts only, thinly sliced (1 cup)
1/4 cup unbleached all-purpose flour
1 3/4 cups fish stock (from a 15-ounce can, such as Bar Harbor), or chicken or vegetable broth
2/3 cup whole milk
8 ounces (2 medium) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 cup fresh English peas (from 12 to 16 ounces in pods)
1 1/2 teaspoons minced fresh tarragon
5 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
  • Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
  • Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
  • Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
  • Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SOUPER SALMON POT PIE



Souper Salmon Pot Pie image

Make and share this Souper Salmon Pot Pie recipe from Food.com.

Provided by Sharon123

Categories     Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 8

1 (14 3/4 ounce) can pink salmon, drained
2 cups cooked green peas
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 (10 3/4 ounce) cans condensed cream of celery soup
1 cup milk
2 teaspoons instant minced onion (or use fresh)
1/2 teaspoon Old Bay Seasoning
3 cups mashed potatoes

Steps:

  • Heat oven to 375* degrees.
  • Have a shallow 2-to-2 1/2 qt.
  • baking dish ready.
  • Filling: Mix salmon, veggies, soup, milk, and spices in baking dish.
  • Add salt and pepper to taste.
  • Cover tightly; bake 30 minutes or until bubbly.
  • Topping: Drop 6 mounds of mashed potatoes near edges of dish.
  • Bake until mashed potatoes are heated through,, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1978.8, Fat 61, SaturatedFat 18, Cholesterol 307.7, Sodium 5710.2, Carbohydrate 220.7, Fiber 36.4, Sugar 36.9, Protein 140.7

SALMON POT PIE



Salmon Pot Pie image

Based on a recipe by Andrea Immer. I don't care for the fennel in her original recipe, so I substituted the traditional peas and carrots. If you prefer the original, use 1 1/2 cups fresh fennel instead.

Provided by DrGaellon

Categories     Savory Pies

Time 50m

Yield 4 potpies, 4 serving(s)

Number Of Ingredients 18

1 1/2 cups low sodium chicken broth
1 small onion, quartered
2 small carrots, cut into large pieces
2 celery ribs, cut into large pieces
8 1/2 ounces puff pastry, thawed
3 tablespoons unsalted butter, divided
3/4 cup diced carrot
1/2 cup diced onion
1 small shallot, minced
1/4 cup dry white wine
1 cup mushroom, sliced
2 teaspoons finely chopped tarragon (optional) or 2 teaspoons finely chopped chervil (optional)
1 1/2 lbs skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
1 cup milk
1/4 cup cornstarch
3/4 cup frozen peas
kosher salt
fresh ground white pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
  • On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
  • Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
  • Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
  • In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
  • Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
  • Add herbs (if using) and salmon pieces, stir to combine and reserve.
  • Mix cornstarch and milk together until cornstarch is dissolved.
  • Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
  • Continue cooking, stirring constantly, an additional two minutes to cook starch.
  • Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
  • Butter four individual two-cup ramekins.
  • Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
  • Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
  • Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.

Nutrition Facts : Calories 766.8, Fat 40.6, SaturatedFat 13.8, Cholesterol 120.1, Sodium 403.9, Carbohydrate 52.4, Fiber 4.4, Sugar 6.5, Protein 45.3

NEW ENGLAND SALMON PIE



New England Salmon Pie image

My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

3-1/2 cups warm mashed potatoes (without added milk and butter)
1 medium onion, finely chopped
1/3 cup milk
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 tablespoons minced fresh parsley
Pastry for double-crust pie (9 inches)
1 egg
1 tablespoon water

Steps:

  • In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.

Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

SALMON PIE II



Salmon Pie II image

A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.

Provided by Michele O'Sullivan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h30m

Yield 6

Number Of Ingredients 18

¼ cup butter, melted
¾ cup finely crushed herb-seasoned dry bread stuffing mix
2 cups finely crushed herb-seasoned dry bread stuffing mix
1 cup shredded Cheddar cheese
1 cup water
½ cup milk
1 (16 ounce) can salmon, drained and flaked
2 eggs
1 teaspoon chicken bouillon granules
½ teaspoon dry mustard
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
⅓ cup butter
2 tablespoons cornstarch
1 ⅓ cups water
1 teaspoon dried dill weed
½ teaspoon salt
2 cups cubed tomatoes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
  • In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
  • Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  • Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
  • To serve, cut pie into 6 wedges and spoon sauce over each piece.

Nutrition Facts : Calories 786.6 calories, Carbohydrate 76.4 g, Cholesterol 169 mg, Fat 36.4 g, Fiber 3.8 g, Protein 36.9 g, SaturatedFat 18.9 g, Sodium 2231.4 mg, Sugar 10.5 g

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From theenglishkitchen.co


POT PIES ARE MADE FOR SALMON - SMOKED SALMON POT PIE ...
2020-12-24 Pour in the chicken broth and milk and stir until combined. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally as the mixture thickens. Add the smoked salmon, peas and carrots, dill, and lemon zest. Season to taste with cracked black pepper.
From wildalaskanseafoodbox.com


JOW - RECIPE: SALMON & SPINACH POT PIE
Salmon & Spinach Pot Pie in 10 steps and in 32 minutes by JOW: puff pastry, spinach (frozen), salmon (fresh), butter (unsalted), milk, shredded cheese , flour (all-purpose) and egg. A flaky pie with a creamy filling. Très magnifique!
From jow.com


SALMON POT PIE RECIPE - LEI SHISHAK
Preheat oven to 400°F. Lightly grease a 10-inch deep-dish pie plate and set aside. Bring the vegetable stock to a boil in a medium pot over high heat. Turn off heat and add the salmon cubes. Let sit for 5 minutes, stirring occasionally to ensure even cooking. Use a slotted spoon to transfer salmon to a bowl.
From leishishak.com


CREAMY SALMON PIE - TASSAL TASSIE SALMON
Preheat oven to 180ºC. In a saucepan, heat 1 tbsp butter. Add the leek, celery and garlic to the pan and sauté until fragrant and softened slightly. Add in remaining butter and flour to coat the vegetables. Slowly whisk in the milk and stock, ensuring there are no lumps. Step 2. Place the salmon into the saucepan and bring the mixture to a boil.
From tassal.com.au


CREAMY SALMON POT PIES - SLOW THE COOK DOWN
2020-12-12 Stir in the flour and cook for a couple of minutes while stirring. Pour in the clam juice and cream, add the mustard and stir to combine. Mix the cornflour with 1 teaspoon of water, and stir the slurry in. Simmer for 10 minutes. Take the pot off of the heat and add in the salmon chunks, dill and parsley and stir to combine.
From slowthecookdown.com


FISH POT PIE RECIPE FOR MINI MASHED POTATO AND SALMON PIES
To a large pot of room temperature water over high heat, add the potatoes and a ½ teaspoon of salt, bring to the boil. When you can easily pierce the potatoes with a fork, drain and mash the potatoes with 30g butter, season with more salt and pepper to taste, then fold through the chopped fresh dill and finely sliced scallions/spring onions.
From grantourismotravels.com


CRISP PHYLLO-TOPPED SALMON POT PIE RECIPE | MYRECIPES
3 tablespoons all-purpose flour. 1 (1- to 1 1/4-pound) skinless salmon fillet, cut into 1-inch pieces. 2 tablespoons sliced chives. 6 frozen phyllo sheets, thawed. 4 tablespoons melted butter. ½ cup freshly grated Parmesan cheese. Close this dialog window. Review this recipe. Crisp Phyllo-topped Salmon Pot Pie.
From myrecipes.com


SMOKED ALASKA SALMON POT PIE WITH CHIVE DROP BISCUITS ...
Ingredients. For the filling; 2 tablespoons butter; 1 onion, finely chopped; 1⁄4 cup all-purpose flour; 2 cups chicken broth; 1 cup milk; 1 1⁄2 cups canned smoked salmon, drained and flaked
From alaskaseafood.org


SALMON POT PIE - SALMON POT PIE - BON VIVANT INSTANT POT ...
2020-12-20 Make a vent in the top of the crust in the center. If using a baking dish, transfer the contents of the pan to the baking dish and place the crust on top and cut vents. Bake according to puff pastry directions. Allow to cook for 10-15 minutes after removing from the oven. Slice and serve with a simple side salad.
From bonvivantfoodandwine.com


CANNED SALMON POT PIE RECIPE - ALL INFORMATION ABOUT ...
Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid. Step 3. Heat olive oil and butter in a skillet over medium heat.
From therecipes.info


SALMON POT PIE WITH A YUKON-GOLD MASHED POTATO CRUST
Mix in the peas and then remove from the heat. Boil the potatoes in lightly salted water until tender. Drain well, thoroughly mash, and then whip in the buttermilk, butter, salt and white pepper. Preheat the oven to 425 degrees F. Divide the salmon mixture among four small baking dishes; top with the mashed potatoes.
From thriftyfoods.com


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