Salmon Pot Pie uses puff pastry, which you can find in your grocery’s freezer section near the desserts. Make sure to thaw the puff pastry in the fridge hours before you start making the filling. Don’t take it out of the fridge until the moment you’re ready to use it. The colder it is, the higher it puffs when you bake it.
This is a great dish for entertaining that you can easily make ahead. Simply make the filling, place in individual serving casseroles, chill completely, top with puff pastry, then keep in fridge until you’re ready to bake. Serve this with a luscious Chardonnay; it’s a perfect pairing.
1 pound cooked salmon (leftovers from Roasted Salmon would work great here)
1 Tablespoon butter
1 leek, washed thoroughly and thinly sliced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 cup white wine
1 cup frozen peas
1 cup cream
1 puff pastry, thawed
Preheat oven to 375 degrees.
Melt butter in saute pan, saute leeks with salt and pepper for 10 minutes until leeks are very soft. Add wine and cook until it’s reduced by half. Add peas, then cream; cook just until warmed through. Do not boil. Gently fold in salmon, keeping big chunks intact.
Ladle mixture into 4 individual casserole dishes. Cut puff pastry in rounds to securely fit on top of the dishes. You may need to roll the dough out a bit to have enough to fit, but keep it as thick as you can.
Place casseroles on a large cookie sheet to prevent bubbling over. Bake for 30 minutes until pot pies are golden and bubbly.