Sumptuous Salmon Pie

This is not your garden-variety salmon pie. A savory crust, creamy-rich filling topped with a velvety dill sauce is hearty enough to make a one-dish meal. This recipe would work equally well with tuna.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• Crust

• 1⁄4 cup butter
• 3⁄4 cup  dried crumbly style herb seasoned stuffing mix, finely crushed

• Filling

• 2  cups  dried crumbly style herb seasoned stuffing mix
• 1  cup cheddar cheese, grated
• 1  cup water
• 1⁄2 cup milk
• 1 (16 ounce) can red salmon, drained and flaked
• 2  eggs
• 4  tablespoons fresh parsley, chopped
• 2  tablespoons onions, chopped
• 1  teaspoon instant chicken bouillon granules
• 1⁄2 teaspoon dry mustard

• Sauce

• 1⁄3 cup butter
• 2  tablespoons cornstarch
• 1 1⁄3 cups water
• 1  teaspoon dried dill weed
• 1⁄2 teaspoon salt
• 2  medium tomatoes, cubed

Directions

1. Preheat oven to 350°F
2. Melt 1/4 cup butter in saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
3. Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
4. Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
5. To serve, cut pie into 6 wedges; serve sauce over wedges.