Directions

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1. Thaw salmon.

2. Add the cubed butter and use a pastry cutter to mix the butter with the dry ingredients.

3. Begin by making the crust. Combine the flour, salt, and sugar in a mixing bowl.

4. When butter is pea size, add the ice water and begin to knead the dough.

5. Form the dough into a ball shape and wrap it in plastic. Chill in refrigerator while you make the filling.

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1. Preheat oven to 400°F. Lightly grease a pie plate.

2. In a medium sized pot over high heat, bring the vegetable stock to a boil.

3. Once boiling, turn off the heat and add the cubed salmon. Let sit for 5 minutes, stirring occasionally. Use a slotted spoon to transfer salmon to a bowl. Keep the stock.

4. In a large pan over medium heat, begin by melting the butter. Add the shallotand sauté for 5 minutes until soft. Stir in the flour and cook for 1 minute. Whisk in the stock used for poaching the salmon and the heavy cream. Bring to a boil and remove from heat.

5. Stir in the corn, peas, and beans. Gently fold in the salmon. Transfer the filling to pie dish.

6. Roll out the dough on a lightly floured mat until it can cover the pie.

7. Bake the pot pie for 30 minutes. Remove from oven and let sit before serving.

8. Enjoy!