Salmon Pot Pie

Marsha Gardner


Duxelles a fancy name for minced mushrooms cooked in butter makes the base for this luscious pot pie. You could also change the salmon for any fish or combo of fish and seafood.

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25 Min


1/4 c
butter, divided
1 c
fresh mushrooms, minced
2 clove
garlic, minced
kosher salt and freshly ground black pepper to taste
1 medium
onion, minced
1 c
vegetable stock
1/2 c
heavy whipping cream
1/4 c
fresh parsley, chopped
2 Tbsp
dill, fresh. chopped
8 oz
salmon, pre-cooked
spears of asparagus blanched and cut into 1-inch pieces
puff pastry sheet, thawed

Directions Step-By-Step

Melt 2 tablespoons butter in a sauté pan over medium heat and add minced mushrooms and garlic. Cook, stirring until mushrooms are tender and dry – about 10 minutes.

Remove to 2 ramekins that have been sprayed with cooking spray. Spread evenly on the bottom and set aside. Add remaining 2 tablespoons of butter to the pan and add onion. Cook until onion is golden brown and tender.
Stir in flour and cook for 1 minute, then slowly whisk in wine, vegetable stock and whipping cream. Season with salt and pepper and cook until sauce is thickened – about 3 or 4 minutes.

Stir in chopped parsley and dill. Pour sauce on top of mushrooms in ramekins. Top with asparagus and salmon chunks.
Preheat oven to 400-degrees. Place ramekins on a sheet pan and top with puff pastry. Decorate as you wish, then cut slits in top of pastry to allow steam to escape.

Bake for 20 to 25 minutes until top is golden brown and pies bubble. Serves 2. (Note, may use uncooked salmon – just cut into one inch cubes, and make sure all bones and skin has been removed. Cook for 30 minutes).

About this Recipe

Course/Dish: Fish, Savory Pies