Salmon Pot Pie

Pie Crust:

1. Combine the flour, salt, and sugar in a mixing bowl.

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

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

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

Filling:

1. Thaw salmon.

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

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

4. 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.

5. 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.

6. Stir in the corn, peas, and beans. Gently fold in the salmon. Season with salt and pepper. Transfer the filling to the pie dish.

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

8. Place the crust over the filling, crimp the edges to seal, and cut a few vents in the top.

9. 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.