Salmon Pot Pie Casserole

This creamy salmon casserole is topped with tender cornmeal biscuits.

Salmon Pot Pie Casserole
Photo: Aya Brackett
Hands On Time:
45 mins
Total Time:
75 mins
Servings:
8

Ingredients

  • 1 recipe Cornmeal Biscuits

  • 1 egg, lightly beaten

  • 3 tablespoon butter

  • 1 tablespoon olive oil

  • 2 medium leeks, washed and white and light green parts chopped (1 cup)

  • 8 ounce shiitake or cremini mushrooms, stemmed and halved or quartered if large (3 cups)

  • 3 cloves garlic, minced

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon salt

  • ¼ cup all-purpose flour

  • 2 cup chicken broth

  • ¼ cup whipping cream

  • 1 ½ cup fresh or frozen peas

  • 2 large carrots, thinly sliced

  • 1 cup broccoli florets

  • 1 pound salmon fillet, skinned and cut into 1-inch cubes

  • 3 tablespoon chopped fresh dill weed

Cornmeal Biscuits

  • 2 cup all-purpose flour

  • ½ cup cornmeal

  • 2 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ cup shortening

  • 1 cup buttermilk

Directions

  1. Preheat oven to 400°F. Prepare Cornmeal Biscuits. Place on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 minutes or until lightly golden. Remove from oven. Heat butter and oil in large skillet over medium heat. Add leeks; cook and stir 4 minutes. Stir in mushrooms, garlic, black pepper, and salt. Cook and stir 4 to 6 minutes or until liquid evaporates and mushrooms are just brown.

  2. Stir flour into leek mixture; stir 1 minute. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients; bring to boiling. Transfer to 2-quart baking dish.

  3. Arrange partially baked biscuits on top. Bake 15 to 20 minutes or until biscuits are golden brown and salmon flakes easily.

Cornmeal Biscuits

  1. In a large bowl stir together the flour, cornmeal, baking powder, and salt. Cut in shortening until 8 pea-size. Stir in buttermilk. Turn mixture out onto a floured surface. Knead gently 10 to 15 strokes until dough comes together. Pat to 3/4-inch thickness. Cut into eight 2 1/2-inch rounds, repatting as necessary. Place on casserole as directed in Step 3. Or bake in 400°F oven for 12 to 15 minutes. Makes 8 biscuits.

Nutrition Facts (per serving)

454 Calories
21g Fat
47g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 454
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 77mg 26%
Sodium 644mg 28%
Total Carbohydrate 47g 17%
Total Sugars 6g
Protein 21g
Vitamin C 24.4mg 122%
Calcium 156mg 12%
Iron 3.4mg 19%
Potassium 636mg 14%
Fatty acids, total trans 1g
Folate, total 124.1mcg
Vitamin B-12 1.9mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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