Salmon Pot Pie… And Chicken.

I found this recipe in Prevention and decided I must try it. It was listed as a “Healthy One Dish Dinner.”

We love pot pies in my house, so a little twist on an old favorite was just up my alley.

Of course I made changes to the recipe, because I’m spastic or because I didn’t have something… I used a traditional glass pie pan, because I didn’t have the 2 cup ovenproof bowls. I also forgot to thaw the puff pastry… so I put it into the toaster oven on 200 degrees and turned it a couple times until I could peel it away from itself (it worked out fine). I used fresh salmon, that I cooked while I was putting together the rest of the ingredients. I also added a little more flower to the “broth” before I mixed in the salmon just to thicken it a little more.

Oh! And I used vegetable broth in place of the white wine, because we don’t do white wine in our house… I found a table of alcohol substitutions that just may be helpful to you as well.

PREP TIME: 15 min

1 Tbsp unsalted butter
8 oz shiitake mushroom caps, sliced (about 4 c)
4 slender leeks (about 1 lb), white and light green parts, sliced and rinsed well
½ c dry white wine
2 Tbsp all-purpose flour
2 1/2 c mushroom or vegetable broth
1 pkg (10 oz) frozen peas
¼ c half-and-half
¼ c chopped fresh dill
1 lb cooked salmon fillet or 3 c drained canned salmon, broken into pieces
2 Tbsp fresh lemon juice
1 sheet frozen puff pastry, thawed
1 lg egg beaten with 2 tsp water

1. HEAT oven to 400°F.

2. MELT butter in 5 qt pot over medium heat. Add mushrooms and leeks and cook, stirring, until tender, about 7 minutes. Add wine and simmer until reduced by half. Stir in flour until smooth. Add broth, peas, half-and-half, and dill. Bring to a simmer and gently fold in salmon. Season to taste with lemon juice, salt, and pepper. Ladle into 4 (2-cup) ovenproof bowls. Put on baking sheet.

3. UNFOLD pastry sheet and roll out to ¼” thick on lightly floured surface. Cut out 4 equal circles. Top bowls with pastry, seal edges, and brush with some of the egg mixture. Cut 1″ slit in each top to vent steam. Bake until pastry is golden brown and filling is hot, about 30 minutes.

Salmon supplies diabetes-preventing magnesium, inflammation-fighting omega-3s, and blood-sugar-controlling vitamin D.

NUTRITION (per serving) 399 cal, 35 g pro, 30 g carb, 6 g fiber, 8 g sugars, 13 g fat, 5 g sat fat, 477 mg sodium

Chicken Pot Pie

So the whole weekend, and into the week, my husband asked about chicken pot pie… Because pot pie must be Chicken. LOL

So I made a chicken pot pie based off of the recipe above.

I used green onions instead of leeks and green and yellow bell peppers instead of the mushrooms.

In place of the white wine I used chicken broth, and I substituted frozen mixed vegetables for the peas. Used rosemary instead of dill, and added a dash of garlic powder and seasoned salt, oregano, basil, and cracked black pepper. I just threw some in, and then threw some more in…

Again, I forgot to thaw the puff pastry… yeah, yeah, I know. So I put it in the toaster oven (did I mention that I love that thing?) on 200 and flipped it a couple times. Then I kneaded it and rolled it out to go on top of the glass pie pan.

I added a little bit of mixed cheese to the bottom of the pie shell and then a small layer in the middle of the “pie” filling. I didn’t want to overdo it.

Both pot pies were very runny, the chicken even more so because I didn’t add any more flour to the mix. The second day of both pies were a perfect consistency though, so I think I will make this recipe (or a variation) the day before I want to eat it next time.



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