Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
6
15 minutes
41 minutes
American
Main Course
This salmon pot pie recipe is a savory dish featuring flaky pastry crust filled with tender chunks of salmon, mixed vegetables, and a creamy sauce. Seasoned with herbs and spices, it's baked until golden brown, offering a delightful combination of textures and flavors, perfect for a comforting and hearty meal.
1 ¼ cup flour
4 ounces butter, cubed
½ tsp salt
sugar
4 tbsp ice water
2 cups vegetable stock
3 x 6oz Wild Alaska Sockeye Salmon, cubed
2 tbsp butter
¼ cup sweet onion, minced
salt & pepper
¼ cup flour
½ cup heavy cream
2 cups frozen vegetables (corn, peas, and beans)
Combine the flour, salt, and sugar in a mixing bowl.
Add the cubed butter and use a pastry cutter to mix the butter with the dry ingredients.
When butter is pea size, add the ice water and begin to knead the dough.
Form the dough into a ball shape and wrap it in plastic. Chill in refrigerator while you make the filling.
Thaw salmon.
Preheat oven to 400°F. Lightly grease a pie plate.
In a medium sized pot over high heat, bring the vegetable stock to a boil.
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.
In a large pan over medium heat, begin by melting the butter. Add the onion and 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.
Stir in the corn, peas, and beans. Gently fold in the salmon. Season with salt and pepper. Transfer the filling to the pie dish.
Roll out the dough on a lightly floured mat until it can cover the pie.
Place the crust over the filling, crimp the edges to seal, and cut a few vents in the top.
Bake the pot pie for 30 minutes, until the crust is golden brown and the filling is bubbling. Remove from oven and let sit before serving.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
