Roast Salmon Pot Pie
4
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Instructions
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.
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