This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.
Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.