Based on a recipe by Andrea Immer. I don't care for the fennel in her original recipe, so I substituted the traditional peas and carrots. If you prefer the original, use 1 1/2 cups fresh fennel instead.
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Units: US | Metric
- 1 1/2 cups low sodium chicken broth
- 1 small onion, quartered
- 2 small carrots, cut into large pieces
- 2 celery ribs, cut into large pieces
- 8 1/2 ounces puff pastry, thawed
- 3 tablespoons unsalted butter, divided
- 3/4 cup diced carrot
- 1/2 cup diced onion
- 1 small shallot, minced
- 1/4 cup dry white wine
- 1 cup mushroom, sliced
- 2 teaspoons finely chopped tarragon (optional) or 2 teaspoons finely chopped chervil (optional)
- 1 1/2 lbs skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
- 1 cup milk
- 1/4 cup cornstarch
- 3/4 cup frozen peas
- kosher salt
- fresh ground white pepper
- 1Preheat oven to 400 degrees F.
- 2Bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. Remove vegetables and discard.
- 3On a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
- 4Using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
- 5Place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
- 6In a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and white wine. Cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
- 7Add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
- 8Add herbs (if using) and salmon pieces, stir to combine and reserve.
- 9Mix cornstarch and milk together until cornstarch is dissolved.
- 10Whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
- 11Continue cooking, stirring constantly, an additional two minutes to cook starch.
- 12Season with salt and pepper to taste. Stir one and a half cups gravy into salmon mixture. Add frozen peas.
- 13Butter four individual two-cup ramekins.
- 14Distribute salmon mixture evenly in the ramekins, but do not over-fill. Spoon in some additional gravy and put a pat of remaining butter in each ramekin.
- 15Top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
- 16Place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.
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Nutritional Facts for Salmon Pot Pie
Serving Size: 1 (567 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 766.8
- Calories from Fat 365
- Total Fat 40.5 g
- Saturated Fat 13.8 g
- Cholesterol 120.1 mg
- Sodium 403.9 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 4.4 g
- Sugars 6.4 g
- Protein 45.2 g