Recipes and Cooking Salmon Pot Pie Casserole 5.0 (2) Add your rating & review This creamy salmon casserole is topped with tender cornmeal biscuits. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 18, 2018 Print Rate It Share Share Tweet Pin Email Photo: Aya Brackett Hands On Time: 45 mins Total Time: 1 hrs 15 mins Servings: 8 Jump to Nutrition Facts 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 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. 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. Arrange partially baked biscuits on top. Bake 15 to 20 minutes or until biscuits are golden brown and salmon flakes easily. Cornmeal Biscuits 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. Rate it Print Nutrition Facts (per serving) 454 Calories 21g Fat 47g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.