Photo of Roast Salmon  Pot Pie by WW

Roast Salmon Pot Pie

Points® value
Total Time
50 min
20 min
30 min
For a rich and sumptuous pot pie, start with a roasted salmon fillet or make a quick version using a 15-ounce can of drained salmon.


Red bell pepper

1 medium, diced

Frozen baby peas

9 oz

Cooked new potatoes

1 pound(s), about 6 potatoes, peeled and diced

Fresh dill

1½ tsp(s), fresh, minced

Fat free creamer

½ cup(s), such as fat-free 1/2 and 1/2

Fat free chicken broth

1 cup(s), divided

All-purpose flour

1½ tbsp(s)

Uncooked scallions

¼ cup(s), minced

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Reduced fat crescent roll dough

3 piece(s), uncooked

Hot pepper sauce

¼ tsp(s)

Uncooked farmed salmon fillet with or without skin

12 oz


  1. Preheat to 400°F. Place salmon on baking sheet sprayed with cooking spray. Roast salmon 10 minutes. Remove from oven. Salmon does not have to be cooked through. Discard skin. Cut salmon into bite-size pieces. Set aside.
  2. In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth. Simmer until peas are warmed, 5 minutes.
  3. In a cup, stir together remaining 1/4 cup broth and flour. Stir into pea mixture and cook until slightly thickened, 2 minutes. Stir in salmon, scallions, salt, pepper and hot pepper sauce.
  4. Pour into 2 1/2-quart casserole dish. Arrange crescent rolls around inside edge of dish, leaving centre clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving.