Roast salmon pot pie

SmartPoints® value per serving
Total Time
50 min
20 min
30 min
When one thinks of pot pie, chicken traditionally comes to mind, but in this version, we use roasted wild pink salmon fillets instead for a fun twist. The salmon is cooked in the oven, then cut into bite-size pieces. As well as the salmon, the filling features bell peppers, baby peas, new potatoes, fresh dill, half-and-half, and chicken broth. It's thickened with a bit of flour, and hot pepper sauce gives it a little heat. Using store-bought crescent roll dough cuts down on prep time but doesn't sacrifice any flavor. For a quick version of this pot pie, you can use a 15-ounce can of drained salmon instead of the fillets.


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.