Easy Salmon Pot Pie
The ultimate comfort food, Easy Salmon Pot Pie combines creamy salmon with mixed vegetables, all encased in a flaky crust. This easy weeknight dinner is perfect for warm family gatherings or a cozy night in. Make it tonight and enjoy the delightful flavors!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
- Cutting Board
- Saucepan
Ingredients
- 1/3 cup Butter
- 1/2 cup Chopped Yellow Onion
- 1/3 cup Flour
- 1 3/4 cups Milk
- 1 teaspoon Salt
- 1 1/2 cups Frozen Mixed Vegetables
- 1 cup Diced Potato cooked until tender in simmering water
- 3 (2.5-ounce) pouches Chicken of the Sea® Lemon Pepper Salmon
- 1 Refrigerated Pie Crust
- 1 Egg White
Instructions
- Preheat oven to 425 degrees and lightly grease a 9-inch deep dish pie plate.
- Melt butter in a pan over medium heat.
- Add onion and cook until softened.
- Sprinkle flour over onions. Stir and cook for 1 minute.
- Gradually whisk in milk. Bring to a simmer and cook until thickened.
- Stir in salt, mixed vegetables, potato, and salmon. Remove from heat.
- Pour filling into pie plate and cover with refrigerated pie crust. Trim excess from edges and use your fingers to crimp the edges and seal.
- Brush egg white on the pie crust and cut 3 slits in the center to let steam escape.
- Place pie plate on a baking sheet and bake for 30 minutes or until pie crust is golden brown. Let cool slightly before slicing.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: This pie can be frozen before baking. Just cover tightly with foil and freeze for up to two months. Bake from frozen, adding extra time.
- Variations: Feel free to swap out the mixed vegetables for your favorites like broccoli or corn.
- Serving: This pie is perfect for family dinners or potlucks!
- Make Ahead: You can prepare the filling a day in advance to save time.