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Recipe details

Salmon pot pie

Name: Salmon pot pie
Total time: 55 min
Yield: 1
Cuisine: American
Ingredients: 150 g salmon atlantic salmon fillet iced; 70 g · rolled sheet, 25 cm long × 20 cm wide × 3 mm thick puff pastry; 40 g carrot; 30 g frozen peas; 30 g yellow onion; 5 g unsalted butter; 8 g all-purpose flour; 40 ml heavy cream; 80 ml low-sodium chicken stock; 0.5 g dried thyme; 1 g salt; 0.5 g black pepper; 15 g beaten egg

EN RU

A single-serving American-style pot pie filled with Atlantic salmon, peas, carrots, and a light cream sauce beneath flaky puff pastry. A dinner idea with ingredients and cooking steps in one place.

≈ 226 kcal/100 g · ≈ 545 kcal/serving

55 minMediumAmerican

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

salmon atlantic salmon fillet iced150 g
puff pastry70 g · rolled sheet, 25 cm long × 20 cm wide × 3 mm thick
carrot40 g
frozen peas30 g
yellow onion30 g
unsalted butter5 g
all-purpose flour8 g
heavy cream40 ml
low-sodium chicken stock80 ml
dried thyme0.5 g
salt1 g
black pepper0.5 g
beaten egg15 g

Cookware and utensils

small ovenproof baking dish
small saucepan
cutting board
chef's knife
wooden spoon
pastry brush
measuring spoons

Directions

01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
Heat
Time
10 min
Temperature
400°F (200°C)
02
Melt the butter in a small saucepan over medium heat.
Products
unsalted butter — 5 g
Action
Melt
Time
1 min
Temperature
medium heat
03
Cook the onion and carrot in the butter until the carrot begins to soften.
Products
yellow onion — 30 g; carrot — 40 g
Action
Sauté
Time
4 min
Temperature
medium heat
04
Stir the flour into the vegetables.
Products
all-purpose flour — 8 g
Action
Stir
Time
1 min
Temperature
medium heat
05
Pour in the stock and cream while stirring.
Products
low-sodium chicken stock — 80 ml; heavy cream — 40 ml
Action
Pour
Time
1 min
Temperature
medium heat
06
Simmer the sauce until it thickens slightly.
Products
dried thyme — 0.5 g; salt — 1 g; black pepper — 0.5 g
Action
Simmer
Time
3 min
Temperature
gentle simmer
07
Fold the salmon and peas into the sauce.
Products
salmon atlantic salmon fillet iced — 150 g; frozen peas — 30 g
Action
Fold
Time
1 min
Temperature
off heat
08
Transfer the filling to the baking dish.
Products
No products at this step
Action
Transfer
Time
1 min
Temperature
room temperature
09
Cover the dish with puff pastry and brush the pastry with beaten egg.
Products
puff pastry — 70 g · rolled sheet, 25 cm long × 20 cm wide × 3 mm thick; beaten egg — 15 g
Action
Cover and brush
Time
3 min
Temperature
room temperature
10
Bake the pot pie until the pastry is deeply golden and the salmon reaches 145°F (63°C) internally.
Products
No products at this step
Action
Bake
Time
25 min
Temperature
400°F (200°C); salmon 145°F (63°C)
11
Rest the pot pie for five minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
warm

Recipe sources

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