I finally got around to making it recently, and followed the same process as I had Chicken Pot Pie. Pie crust, meat and veggies, and creamy beschamel sauce, all topped off with another crust.
First things first, the veggies! Is this not the most appetizing shot when you think about what your dinner is filled with? For the vegetables in this dish, I decided to go with a mix of onion, green pepper, carrots, sweet potato, celery, mushrooms, peas, spinach, and kale. Think I squeezed enough healthy stuff in there?
I rinsed them well then chopped everything into small bits. In a large pot, I added it all along with about 4 cups of water and heated them to a boil.
I boiled it for 30 minutes, until they had softened.
Then, I lowered the saucepan heat to medium. Then, I slowly poured the vegetable broth into the sauce pan along with the milk and let the sauce cook until it thickened.
I let the pies bake for about 30 minutes, until the top was a beautiful golden brown.
The fillo ones turned out pretty stunning. I let them bake for about 20 minutes, as they were much smaller and were clearly done early.
Salmon Pot Pie Recipe
Ingredients:
2 salmon fillets
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon white pepper
1 1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped celery
1/4 cup frozen peas
1 1/2 cups chopped sweet potato
1/2 cup fresh mushrooms
1 cup chopped kale
1/4 cup chopped spinach
4 cups water
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 3/4 cup water (from boiling vegetables)
3/4 cup milk
Instructions:
Add onion, green pepper, carrots, sweet potato, celery, mushrooms, peas, spinach, and kale to a large saucepan or deep pot and cover with water. Heat to boil, then simmer for 30 minutes, until vegetables are soft. Drain, reserving 1 3/4 cups of the water to use as vegetable broth. Season salmon with chili powder, garlic salt, and pepper. Cook on medium heat in a large skillet with olive oil for about 3 min on each side until slightly browned. Shred and mix in with cooked vegetables. Preheat oven to 425 degrees F. In a medium saucepan, melt butter. Whisk in flour, salt, pepper, celery seed, and cayenne pepper, then cook over medium heat until bubbly. Lower heat to medium-low, gradually add vegetable broth to saucepan with milk. Simmer until sauce thickens. Meanwhile, set bottom pie crust in a pie dish sprayed with nonstick cooking spray. Pour salmon and vegetable mixture into pie crust, then pour sauce over it. Finish with the top crust, sealing the edges gently. Cut holes in the top layer to release steam. Bake for 30 minutes, until crust is golden. Cool for 10 minutes before cutting and serving.
First things first, the veggies! Is this not the most appetizing shot when you think about what your dinner is filled with? For the vegetables in this dish, I decided to go with a mix of onion, green pepper, carrots, sweet potato, celery, mushrooms, peas, spinach, and kale. Think I squeezed enough healthy stuff in there?
I rinsed them well then chopped everything into small bits. In a large pot, I added it all along with about 4 cups of water and heated them to a boil.
I boiled it for 30 minutes, until they had softened.
Then, I drained the water, keeping it to use as veggie broth in the sauce.
To make the beschamel sauce, I melted the butter over medium heat. I whisked in the flour, salt, pepper, and celery seed, heating until the mixture bubbled.
Next, I cooked the salmon in a small skillet with some olive oil, seasoning it in garlic salt, white pepper, and chili powder. Then, I shredded the salmon and mixed it in with the veggies.
To make the beschamel sauce, I melted the butter over medium heat. I whisked in the flour, salt, pepper, and celery seed, heating until the mixture bubbled.
Then, I lowered the saucepan heat to medium. Then, I slowly poured the vegetable broth into the sauce pan along with the milk and let the sauce cook until it thickened.
Now to build up the pie. I had one full crust and some dough leftover from another project, so I used the full crust and lined a pie dish. I poured in the veggies, then the sauce, and rolled the remaining crust dough thin and laid it across the top, sealing the edges. It didn't stretch across enough to hang over the sides and look as gorgeous as my other pot pie, so I folded over the bottom crust to seal it.
I ended up having quite a bit of filling leftover, so I grabbed some fillo from the freezer, got some melted butter, and built some crispy fillo pot pies in smaller dishes. I simply laid down some fillo in the dish, spread some butter over it, added the filling, then topped it off with another layer of fillo and butter. Easy!
I let the pies bake for about 30 minutes, until the top was a beautiful golden brown.
The fillo ones turned out pretty stunning. I let them bake for about 20 minutes, as they were much smaller and were clearly done early.
Mmmm...another successful cooking experiment! I already knew the sauce recipe worked perfect for Chicken Pot Pie, but my culinary buddy had expressed concern of the salmon being too oily when I mentioned this concept, and I was delighted that it really was not. The flavor was strong, as salmon is not a low-flavor fish. I personally find salmon to be mild enough for my taste, and am not a big fan of the strong fishy flavor. If you are a fan of salmon, this is a must-try. If not, and you are interested in a seafood pot pie, I believe this would also be great to try with tilapia, which has a less strong flavor. Heck, shrimp could be great, too! The vegetables all went very well in this, and I felt good getting all those vitamins in with dinner. Everyone who snagged a piece of this really enjoyed it, and creating it was a fun experience. Yay all around!
Salmon Pot Pie Recipe
2 salmon fillets
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon white pepper
1 1/2 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped celery
1/4 cup frozen peas
1 1/2 cups chopped sweet potato
1/2 cup fresh mushrooms
1 cup chopped kale
1/4 cup chopped spinach
4 cups water
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/8 teaspoon cayenne pepper
1 3/4 cup water (from boiling vegetables)
3/4 cup milk
Instructions:
Add onion, green pepper, carrots, sweet potato, celery, mushrooms, peas, spinach, and kale to a large saucepan or deep pot and cover with water. Heat to boil, then simmer for 30 minutes, until vegetables are soft. Drain, reserving 1 3/4 cups of the water to use as vegetable broth. Season salmon with chili powder, garlic salt, and pepper. Cook on medium heat in a large skillet with olive oil for about 3 min on each side until slightly browned. Shred and mix in with cooked vegetables. Preheat oven to 425 degrees F. In a medium saucepan, melt butter. Whisk in flour, salt, pepper, celery seed, and cayenne pepper, then cook over medium heat until bubbly. Lower heat to medium-low, gradually add vegetable broth to saucepan with milk. Simmer until sauce thickens. Meanwhile, set bottom pie crust in a pie dish sprayed with nonstick cooking spray. Pour salmon and vegetable mixture into pie crust, then pour sauce over it. Finish with the top crust, sealing the edges gently. Cut holes in the top layer to release steam. Bake for 30 minutes, until crust is golden. Cool for 10 minutes before cutting and serving.
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