Creamy Salmon Pot Pies

Four baked salmon pies on a baking sheet with a spoon in one of them.

These creamy salmon pot pies are a delicious, easy and hearty feast full of flavor. Seasoned with fresh dill and parsley, these individual homemade pies are all kinds of tasty!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings pot pies

Calories 692kcal

Author Slow The Cook Down

Ingredients

For the shortcrust pastry

4 ounces all-purpose flour
2½ ounces salted butter
½ teaspoon black pepper
water as needed (I used 3 tablespoons)

For the salmon pie filing

1 tablespoon oil
1 tablespoon salted butter
2 onions finely chopped
4 cloves garlic minced
1 cup frozen peas
2 tablespoons all purpose flour
1 cup clam juice (can also use fish stock)
1 cup heavy cream
1 tablespoon dijon mustard
1 teaspoon cornstarch (cornflour in the UK)
8 ounces salmon fillets (2 fillets) chopped into bite sized pieces
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 beaten egg

Instructions

Make the shortcrust pastry

Place the flour in a large bowl and add in cubed cold butter.
Use your hands to rub the butter into the flour until it resembles breadcrumbs.
Stir in the black pepper.
A tablespoon at a time, mix in water until a dough forms. It should form a ball with no dry flour. I used about 3 or 4 tablespoons of water.
Wrap in plastic wrap and place in the fridge for 30 minutes while you make the rest of the recipe.

For the filling

Place the butter and oil in a pot over a medium heat and let the butter melt.
Add in the chopped onion and garlic and cook until the onion is softened.
Stir in the peas.
Stir in the flour and cook for a couple of minutes while stirring.
Pour in the clam juice and cream, add the mustard and stir to combine.
Mix the cornflour with 1 teaspoon of water, and stir the slurry in.
Simmer for 10 minutes.
Take the pot off of the heat and add in the salmon chunks, dill and parsley and stir to combine. Set to one side.

Make the pies

Pre heat the oven to 390F / 200c.
Roll out the pastry and cut circles that will cover the dishes.
Evenly place the filling into each pie pot.
Brush some beaten egg on the rim of each dish and place the pastry lid on top.
Press down the pastry with a fork all around the edge and trim the excess, leaving a little overhang to allow for shrinkage. Brush the pastry with a little beaten egg.
With a sharp knife, make a couple of holes into the top of the pastry to allow the steam to escape.
Bake in the oven for 40 to 50 minutes until the top of the pies are golden brown.

Notes

If making ahead of time, let the pies cool completely before storing.
Cut the salmon in small bite sized chunks and be sure to distribute it evenly in each pie dish.
Leave a little overhang on the pastry lids as it will shrink once baked.

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