Salmon Pot Pie

Salmon Pot Pie

Paul Cairney

"I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different, though along the same lines - served in a individual baking dish with a creamy sauce, and topped with puff pastry. Sounds like chicken pot pie but I wanted salmon! I looked at some fish pie recipes but nothing I found came in that familiar comforting form. So I set out on my own and this is what I came up with! Hope you enjoy it."
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1 h 5 m servings 565 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 565 kcal
  • 28%
  • Fat:
  • 45.5 g
  • 70%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Grease two 2-cup baking dishes.
  2. Bring the clam juice to a simmer in a small pot. Place salmon fillet into clam juice; poach until fish flakes easily with a fork, about 10 minutes. Remove salmon to a plate; reserve poaching liquid.
  3. Heat olive oil and butter in a skillet over medium heat. Stir in carrot, celery, leek, and shallot; cook and stir until vegetables are tender, about 5 minutes. Whisk flour into vegetable mixture; cook and stir until flour is golden, about 5 minutes.
  4. Whisk reserved poaching liquid and cream into vegetable mixture; return to a simmer and cook, stirring occasionally, until sauce thickens, about 3 minutes. Stir dill and lemon juice into mixture; season with salt and pepper.
  5. Break salmon fillet into bite-size pieces; divide into prepared baking dishes. Cover salmon with 1/3 the sauce; layer 5 shrimp into each dish. Cover shrimp with 1/3 the sauce; divide smoked salmon evenly into each dish. Top with remaining 1/3 the sauce.
  6. Roll out puff pastry sheet 1/8-inch thick on a lightly floured surface. Cut two pastry circles large enough to cover the baking dishes and place one circle over each dish. Place dishes on a baking sheet.
  7. Bake in the preheated oven until pastry is risen and golden brown, about 15 minutes. Cool for 5 minutes before serving.


Read all reviews 2
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mixed in other fishes in small amounts cod, whitefish, salmon and shrimp this tasted fantastic and I am not a fish person but anything will go in this sauce did not have shallots or leeks but ...

I substituted scallops for the shrimp. My family loved it, definitely will make again.

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