This recipe makes one 10-inch deep-dish pie of deliciousness! With its creamy, soothing chowder-like filling, this salmon pot pie is perfect for chilly evenings.
It’s a one-crust pot pie, but feel free to double the crust recipe and make a bottom crust. Either way, this pot pie is delicious!
How to make salmon pot pie
Begin by making the pie crust. While it chills in the refrigerator, poach the chunks of salmon.
Then, melt butter in a large rimmed pan over medium heat. Saute the shallots, fennel, salt, and pepper. Stir in the flour, cook for 1 minute, then whisk in the stock used to poach the salmon along with some cream.
Stir in the frozen corn, peas, and onions. Gently fold in the salmon chunks and transfer the filling to a pie plate.
Roll out the chilled pie dough on a lightly floured surface to a 12-inch circle and lay over the filling. Trim and flute the edges and cut three slits on top.
Brush with egg white and bake for in a 400-degree oven for 30 minutes. (If desired, you can finish the pie under the broiler to brown the crust.) Remove from the oven and let sit for at least 5 minutes before serving.
If you enjoy this recipe and want more like it, check out my cookbook Beach House Dinners. 🙂
Salmon Pot Pie
- Combine the flour, salt, and sugar in a mixing bowl. Add the cubed butter and use a pastry cutter to work the butter into the dry ingredients. When butter has reached pea size, add the ice water all at once and use your hands to knead the dough. Gather into a ball and shape into a disc. Wrap in plastic and chill in refrigerator while you make the filling.
- Preheat oven to 400°F. Lightly grease a 10-inch deep-dish pie plate and set aside.
- Bring the vegetable stock to a boil in a medium pot over high heat. Turn off heat and add the salmon cubes. Let sit for 5 minutes, stirring occasionally to ensure even cooking. Use a slotted spoon to transfer salmon to a bowl. Do not discard stock.
- Melt the butter in a large-rimmed pan over medium heat. Add the shallots, fennel, salt, and pepper. Sauté for 5 minutes until soft. Stir in the flour and cook for 1 minute. Whisk in the stock used for poaching the salmon along with the heavy cream. Bring to a boil and remove from heat. Stir in the corn, peas, and onions. Gently fold in the salmon chunks. Transfer the filling to the prepared pie plate.
Roll out crust:
- Roll out the dough on a lightly floured surface to a 12-inch circle and lay over the filling. Trim and flute the edges and cut three slits on top. Brush top of dough with egg white. Bake pot pie for 30 minutes. If desired, you can finish the pie under the broiler to brown the crust. Remove from oven and let sit for at least 5 minutes before serving.