Salmon Pot Pie

Salmon Pot Pie

Comfort food with a coastal twist. This Salmon Pot Pie brings together the flaky, buttery goodness of a classic pot pie with the rich flavor and health benefits of wild-caught salmon. Each bite blends tender salmon with a creamy sauce, sweet peas, and carrots,  all tucked beneath a perfectly golden crust.

It’s hearty, wholesome, and irresistibly satisfying,  ideal for cozy nights in, family dinners, or a comforting holiday meal. Packed with protein and omega-3s, this dish proves that comfort food can be both nourishing and indulgent.

ingredients laid out on cutting board

[[ recipeID=recipe-8loisqjuv, title=Salmon Pot Pie ]]button to shop Wild for Salmon SockeyeSalmon

AUTHOR PROFILE

Chef Nicole in front of treelined and lakeNicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Salmon Pot Pie

A cozy classic with a seafood twist. Flaky crust, creamy sauce, and tender wild-caught salmon come together with sweet peas and carrots for the ultimate comfort meal. Rich in flavor and packed with protein and omega-3s, this pot pie is both hearty and wholesome, perfect for any night of the week.

Keywords: salmon pot pie recipe, healthy comfort food, seafood dinner ideas

  • Cook Time: 1 hours 15 mins

Ingredients

Instructions

Ingredients

For Salmon

  • 1 ½ Lb Wild for Salmon Sockeye Salmon Fillet
  • Sage
  • Thyme
  • Salt and Pepper

For the Sauce

  • 3 Cups Chicken Broth
  • 1 ½ Cup Heavy Cream
  • 8 oz Parmesan Cheese
  • 1 Lemon, zested
  • 1 Small Bunch of Thyme
  • 1 Small Bunch of Sage
  • ⅔ Cup Flour
  • ⅔ Cup Butter

For the Filling

  • 3 Large Carrots, diced small
  • 5 Cloves Garlic, minced
  • 1 Lb Cipollini Onions, cut in half
  • 3 Stalks Celery, diced small
  • 2 Cups Peas
  • 1 Lb 'Nibbles' Potatoes, leave whole
  • ½ Cup White Wine
  • 1 Lemon, zested
  • 1 Large Bunch of Thyme
  • 1 Large Bunch of Sage
  • 2 Bay Leaves
  • 1 Egg, to egg wash

Instructions

For the Salmon

  1. Preheat oven to 425.
  2. Rough chop herbs.
  3. Lay salmon fillet on parchment paper lined baking sheet.
  4. Salt, pepper and sprinkle herbs on the salmon.
  5. Place in oven for 9 minutes.
  6. Take out, let it cool.
  7. Flake the salmon and set aside.

For the Sauce

  1. In a medium saucepan melt ⅔ cup of butter and ⅔ cup of flour and cook on medium heat until sandy brown.
  2. Add 3 cups of chicken broth and 1.5 cup cream and whisk until it all comes together and simmers to thicken.
  3. Add 3 tablespoons of chopped sage, 1 teaspoon of fresh thyme and zest of one lemon.
  4. Add 8 ounces of parmesan cheese and mix in.

For Pie Crust

  1. Use your favorite homemade or store bought crust!

For the Filling

  1. Remove all skins from cipollini onion and cut in half and set aside.
  2. Cut celery and carrot and place in large pot along with potatoes with olive oil on low heat.
  3. Add in the cipollini onions.
  4. Minced garlic and add to pot.
  5. Add bayleaf, chiffonade sage and thyme.
  6. Cook until the onions start to become translucent.
  7. Add the zest of one lemon.
  8. Add in white wine and reduce down to half.
  9. Add in cheese sauce.
  10. Add in the flaked seasoned salmon.
  11. Bring to simmer stirring to prevent sticking and burning.
  12. Turn off heat and add in the peas.
  13. Let the mixture cool to handle.

Assembling

  1. While the mixture is cooling roll out pie crust and place in pie pan.
  2. You want to make sure the pie crust is lining the pie pan tight to the structure, pressing lightly to form the crust to the pan.
  3. Place in fridge to firm the crust back up.
  4. After 10 - 15 minutes place the filling in the pan and place the second sheet of pie crust onto.
  5. Pinch together the two pie crusts and cut slits on the top of the crust to vent while baking.
  6. Egg wash the top of the pie and place in a 425 degree oven for 45 minutes. Until the pie is golden brown.
  7. Allow to cool and enjoy!