Roast Salmon Pot Pie
Sweet red pepper(s)
1 medium, diced
Frozen baby peas
Cooked new potato(es)
1 pound(s), about 6 potatoes, peeled and diced
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
¼ cup(s), minced
Reduced fat crescent roll dough
3 piece(s), uncooked
Hot pepper sauce
Uncooked farmed salmon fillet(s) with or without skin
- 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.
- 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.
- 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.
- 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.