Recipes and Cooking Salmon Pot Pie 3.8 (13) Say it with salmon. And peas. In a flavor-packed broth tucked beneath a golden- brown piecrust. It's seriously sensational. 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 September 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 45 mins Bake Time: 20 mins Stand Time: 10 mins Total Time: 1 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 15 ounce package rolled refrigerated unbaked piecrusts (2 crusts) 2 tablespoon butter 1 cup chopped onion (1 medium) or leeks 1 cup sliced celery (2 stalks) 1 cup chopped red, green, or yellow sweet peppers (2 small) ¼ cup all-purpose flour ¾ teaspoon dried thyme ¼ teaspoon salt ¼ - ½ teaspoon cayenne pepper 1 cup chicken broth or vegetable broth ¾ cup milk 1 12.5 ounce can skinless, boneless salmon, drained and flaked or 12 ounces smoked salmon, flaked 1 cup frozen peas ¼ cup snipped fresh parsley (optional) 1 egg, beaten Fresh thyme sprigs (optional) Directions Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions. In a large saucepan melt butter over medium heat. Add onion, celery, and sweet peppers; cook for 4 to 5 minutes or until vegetables are tender. Stir in flour, thyme, salt, and cayenne pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in salmon, frozen peas, and, if desired, parsley. Divide salmon mixture among six individual baking dishes, such as 10- to 14-ounce au gratin dishes or ramekins. Unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Using a fluted cutter, cut six circles or ovals 1 inch larger than the top of the dishes. Place piecrust over hot salmon mixture in each dish. Brush piecrust with egg. Bake for 20 to 25 minutes or until crusts are golden brown. Let stand for 10 minutes before serving. If desired, garnish with fresh thyme sprigs. Deep-Dish Salmon Potpie Prepare as directed, except use half of a 15-ounce package rolled refrigerated unbaked piecrusts (1 crust). Unroll piecrust onto a lightly floured surface. Cut into a 9-inch square. Pour hot salmon mixture into a 2-quart baking dish. Immediately place piecrust over salmon mixture. Brush with egg. Bake for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving. Rate it Print Nutrition Facts (per serving) 483 Calories 26g Fat 37g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 483 % Daily Value * Total Fat 26g 33% Saturated Fat 14g 70% Cholesterol 141mg 47% Sodium 704mg 31% Total Carbohydrate 37g 13% Total Sugars 6g Protein 25g Vitamin C 37.8mg 189% Calcium 80.8mg 6% Iron 3.4mg 19% Potassium 418mg 9% Folate, total 112.9mcg Vitamin B-12 0.5mcg Vitamin B-6 0.5mg *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.