Salmon Pot Pie

Salmon Pot Pie
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



A twist on the classic pot pie, this hearty salmon chowder is served topped with buttery, flaky puff pastry.


  • ¼ cup butter
  • 1 cup white onion, chopped
  • 1 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 3 Tbsp. all-purpose flour
  • 2 cups chicken stock
  • 1 cup Yukon gold potatoes, diced
  • 1 ¼ lb. wild caught salmon, skin removed, cut into 1” pieces
  • 1 cup sweet corn, removed from cob or frozen
  • 1 cup plus 1 Tbsp. heavy cream, divided
  • 1 Tbsp. thyme
  • 1 Tbsp. chives
  • 1 sheet frozen puff pastry, thawed, cut into quarters


  1. Preheat oven to 375° F.
  2. Melt the butter in a 4-quart sauce pan over medium heat. Add onion, celery, peppers, salt and pepper. Cook, stirring occasionally 5 minutes or until vegetables start to soften. Add flour; cook stirring constantly 2-3 minutes.
  3. Slowly add chicken stock, stirring constantly to avoid lumps. Bring to a boil, add potatoes and cook 8 minutes or until potatoes are firmly tender. Add salmon, corn and cream; continue cooking 5 minutes until salmon is cooked through and internal temperature is 145° F. Stir in herbs. Taste and adjust seasoning with salt, pepper or herbs as desired.
  4. Portion chowder into 4 oven safe dishes; top each with a quarter sheet of puff pastry. Brush with remaining cream and cut to vent.
  5. Place on a baking sheet and bake 25-30 minutes until pastry is golden brown.
  6. Refrigerate leftovers.


Filling will be extremely hot when pot pies are removed from the oven. Allow to stand 5-10 minutes before serving and use caution.

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