Best Souper Salmon Pot Pie Recipes

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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

SEAFOOD POTPIE



Seafood Potpie image

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Steps:

  • Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
  • Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
  • When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
  • Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
  • For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
  • Meanwhile, preheat the oven to 375 degrees.
  • Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

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.

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

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