Salmon Pot Pie
Salmon Pot Pie with carrots, potato, and peas and chunks of lemon pepper-flavored salmon in a buttery pie crust.
Servings: 6 to 8 servings
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, thawed (I use carrots, peas, and green beans)
- 1 cup diced potato (russet, yukon gold, or red) 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.
Nutrition
Calories: 292kcal