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Salmon Pot Pie

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  • Prep 30 min
  • Total 50 min
  • Ingredients 14
  • Servings 4
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These salmon pot pies are exquisite and delicious. Serve them as the main dish for any event at home and just wait for the glowing nods from your guests. The secret here is to cook the salmon slightly so that it’s still juicy when you take it out of the oven. I like to put it in the microwave for a minute, but you can sear it for a couple of minutes in a pan or lightly cook it in fish stock with white wine. It will be delicious. If you want to prepare them in advance, prepare everything and bake the pot pies when you’re ready to serve.
by Morena Cuadra
Updated Dec 15, 2016
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  • 1/2 cup carrot, diced
  • 1/2 cup peas
  • 1 celery stalk, chopped
  • 1 cup artichoke hearts, chopped
  • 2 tablespoons butter
  • 1 cup leek, chopped
  • 1/4 teaspoon rosemary or thyme, chopped
  • 2 tablespoons flour
  • 1 1/2 cup fish or vegetable stock
  • 1 cup cream
  • Salt and pepper
  • 1 salmon filet
  • 1 puff pastry sheet
  • 1 egg, lightly beaten


  • 1
    Preheat the oven to 400° F.
  • 2
    Steam the carrots, peas, celery and artichoke hearts until they’re soft.
  • 3
    In a pan, melt the butter over medium heat and sauté the leek until it’s very soft, stirring frequently and without letting it get brown. Add the rosemary or thyme, the steamed vegetables and stir well.
  • 4
    Sprinkle with the flour, stirring nonstop. Add the stock, cream, salt, and pepper, stirring until the mixture is slightly thick. Check the seasoning and remove from the heat.
  • 5
    Put the salmon filet on a dish, cover with plastic wrap and cook in the microwave for a minute. Remove from the microwave and cut the filet into small and medium-sized pieces with a fork. Mix with the vegetables. Set aside.
  • 6
    Pour the salmon mix into four baking pans. Brush the edges with beaten egg, cover with a sheet of puff pastry cut into circles or squares, brush with more beaten egg and bake for 20 minutes or until the crust is puffed and golden brown.

Expert Tips

  • tip 1
    Use canned salmon instead of fresh salmon.
  • tip 2
    Use parsley instead of rosemary.

Nutrition Information

No nutrition information available for this recipe
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