Salmon Pot Pie

Intent: Innovation, Money, Soul
Time: 45 minutes

For Meatless Monday (on a day that started out at -2 degrees) I’m going with creamy comfort food.  Yes, this meal has butter and flour which I don’t usually use, but I also added in extra veggies and subbed almond milk for cream.  Between that and the salmon, this dish turns out to be pretty balanced in terms of nutrition and oh so satisfying for the soul! I don’t think I’ve ever purchased a frozen, rolled out pie crust in my life…so wish me luck!


  • 1 15 oz roll of unbaked pie crust (2 crusts)
  • 2 T butter
  • 1 large onion, chopped
  • ¼ cup flour
  • 1 t thyme
  • ½ t cayenne pepper
  • S&P to taste
  • 1 cup veg broth
  • 1 cup almond milk
  • 1 15 oz can boneless salmon
  • 1 bag frozen peas and carrots (about 16 oz)
  • 1 egg, beaten


  1. Preheat oven to 400F and remove pie crusts from freezer (let sit at room temperature according to the package).
  2. Melt butter over medium heat in a large sauce pan.  Add onion and cook 4-5 minutes until tender.
  3. Stir in flour, thyme, salt, and cayenne pepper.  Stir for 1-2 minutes until flour has combined and browned slightly.
  4. Add broth and milk, cook and stir until thickened and bubbly.
  5. Stir in salmon, peas and carrots.  Adjust seasonings accordingly.
  6. Divide salmon mix among 2 pie dishes. 
  7. Roll each pie crust to fit the pie dish (unless it already does).  Cut if too large.
  8. Place pie crust over salmon mixture and score the top (just 2 slits should do)
  9. Brush with beaten egg.
  10. Bake about 25 minutes, or until crust is golden brown.  Let stand 10 minutes before serving.