Roast Salmon Pot Pie

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.


uncooked wild pink salmon fillet(s)

12 oz, with skin

sweet red pepper(s)

1 medium, diced

frozen baby peas

9 oz

uncooked new potato(es)

6 small, cooked, peeled and diced (about 1 lb)


1½ tsp, fresh, minced

fat free chicken broth

1 cup(s)

all-purpose flour

1½ Tbsp

uncooked scallion(s)

¼ cup(s), minced

table salt

½ tsp

black pepper

¼ tsp

hot pepper sauce

¼ tsp

fat free creamer

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

reduced fat crescent roll dough

3 piece(s)


  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 center clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving.

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