Mmmmmm. Pot pie. Hearty vegetables and thick broth fill a bowl topped with a flaky pastry crust, sealing in juices and creating a rich meal in a bowl.
This is my first try at a pot pie. I qualify the recipe that follows by saying I thought the vegetables were good but could be better. The technique, however, is correct and easy to follow. Next time out I think I’ll change the veggies around to incorporate onions, potatoes, leeks, fennel, and possibly artichoke hearts or asparagus.
I used two types of salmon to give the pie some contrasting flavors. Fresh herbs were available so I used them, but you could certainly make do with dried herbs, swapping tablespoons of fresh for teaspoons of dried.
Try this out with chicken, beef, haddock, dugong, ocelot – whatever turns your head. If you somehow get to make ocelot or dugong pie, however, keep it on the QT since I’m pretty sure they’re both endangered.
During the summer, I would of course use fresh vegetables, but in the winter frozen substitute well and in this instance create a classic pot pie flavor (that I’m fond of but not wild about). Changing the veggies up would make it fabulous.
Salmon Pot Pie
- 1 1/2 cups AP flour
- 1 stick (8 tablespoons) butter, cut into small chunks, kept cold
- 1/4 cup ice water
- pinch of salt
- 2 10 oz packages of frozen mixed vegetables, thawed (mine contained corn, peas, carrots, and green beans), or 20 oz. small diced vegetables of your own choice.
- 3 tablespoons olive oil
- 2 tablespoons AP flour
- 3 tablespoons fresh minced thyme (or 3 teaspoons of dried thyme)
- 3 tablespoons fresh minced sage (or 3 teaspoons of dried sage)
- salt and pepper to taste
- 2-3 cups vegetable stock
- 2 cups of milk
- 1 6 oz filet of smoked salmon
- 1/2 lb fresh salmon filets
- Use four soup bowls for this recipe. Preheat oven to 400 F and put the four bowl on a cookie sheet.
- Sift the four and salt together. Mix the butter into the flour with your hands until the mix resembles ground meal. Add water and form into a ball. Cover in plastic wrap, flatten into a disc, and let rest in the refrigerator for at least 20 minutes.
- Meanwhile, heat the oil in a large pan. When hot, add flour and stir vigorously with a wooden spoon, getting out any lumps and making what is commonly known as a roux. Cook briefly (maybe 2 minutes, stirring constantly.
- Add the vegetables and herbs and stir to coat. Once thoroughly incorporated, add stock and simmer. Stir occasionally. The broth will thicken up and you may need to add a little more.
- After 5 minutes or so or when veggies are heated through add both types of salmon and stir well to distribute the fish in the veggie mix. Cook for approx. 5 minutes. Kill the heat under the pan and stir in the milk.
- After that, retrieve the dough and divide it into four equal-size lumps. Roll each lump into a ball and roll out into a circle slightly larger than the mouth of the bowls you are using.
- One by one, fill the bowls with the vegetable and salmon mix and cover with a disk of dough stretched across the mouth of the bowl. You may moisten the rim of the bowl with water or stock to make the dough stick better. Poke three or four vent holes in the top of the pie with a knife.
- Repeat for four pies. Put bowls on the baking sheet into the oven and bake for 15-20 minutes until the crust is golden brown.
- Remove from oven and serve, but warn your guests that the bowl is very hot.