Roast Salmon Pot Pie
- Total Time
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 peas9 oz
uncooked new potato(es)6 small, cooked, peeled and diced (about 1 lb)
dill1 ½ tsp, fresh, minced
fat free chicken broth1 cup(s)
all-purpose flour1 ½ Tbsp
uncooked scallion(s)¼ cup(s), minced
table salt½ tsp
black pepper¼ tsp
hot pepper sauce¼ tsp
fat free creamer½ cup(s), such as fat-free 1/2 and 1/2
reduced fat crescent roll dough3 piece(s)
- 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 center clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving.