Salmon Pot Pie The Ultimate Comfort Food!

Warming comfort food is what it’s all about right now! With the recent snow in most of the norther hemisphere & polar vortex in Illinois, knowing you are going to have a hot pot pie when you get home is so reassuring. Or for those who had to dig there way out, it’s an incentive to get that snow shovelled fast!

This salmon pie with its little kick of hot sauce will warm your heart, while keeping your waist line heading in the right direction -not expanding!

Using crescent rolls (or croissant if you are in Europe) create a different texture and flavor that creates even more comfort to this dish.

WINE NOTE: There are several wine that would go well wit this, including dry Riesling, Gruner Vetliner or Albarino. Enough citrus to pick up the fish with aromatics fruits to balance the hot sauce.


12oz/ 350g pink salmon fillet with skin
1 medium sweet pepper
9oz / 250g frozen baby pease
1 lb/450g (or 6) new potatoes
1 1/2 tsp fresh dill finely chopped
1/2 cup /125ml fat free half and half cream or light evaporated milk
1 cup /250ml chicken stock (this will be divided)
1 1/2 tbsp of all purpose (plain) flour
1/4 cup / 4tbsp scallions (spring onions) finely chopped
1/2 tsp table salt
1/4 tsp black pepper
Hot pepper sauce – the original recipe stated 1/4 tsp but I generally put in 1-2 tbsp as I want the flavor

3 Average uncooked reduced fat crescent (croissant) rolls

1 Heat oven to 400F/ 200C. Place the salmon on a baking tray sprayed with cooking spray and roast for 10 minutes. Remove from oven (its doesn’t have to be cooked through). Remove skin and discard. Cut salmon int to bite size pieces and set aside.

2 Use a medium Dutch oven, spray with cooking spray and saute the sweet pepper for 2-3 minutes. Add the peas, potatoes, dill, half and half /evap milk and 3/4 cup chicken stock. Simmer for 5 minutes.

3 In a small bowl, stir the remaining 1/4 cup of stock with the flour. Add to the Dutch oven and stir and cook until thickened slightly. Stir in the salmon, seasoning and hot sauce. Arrange the crescent rolls on top.

4 Bake in the oven until the rolls are browned approx 10 minutes.

CHEERS! Enjoy!




  1. Looks scrumptious. I would add a nice Pinot Noir to the list. But Alburiño is one of my faves with anything from the sea.

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