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    fish: 10 pt. Roast Salmon Pot Pie


    Source of Recipe


    Manon

    List of Ingredients




    12 oz pink salmon fillet(s), with skin
    1 medium sweet red pepper(s), diced
    9 oz frozen baby peas
    1 pound new potato(es), about 6 potatoes, cooked, peeled and diced
    1 1/2 tsp dill, fresh, minced
    1/2 cup(s) fat-free half & half cream
    1 cup(s) fat-free chicken broth, divided
    1 1/2 cup(s) all-purpose flour
    1/4 cup(s) scallion(s), minced
    1/2 tsp table salt
    1/4 tsp black pepper
    1/4 tsp hot pepper sauce
    3 average uncooked reduced-fat crescent roll(s)

    Recipe



    Preheat to 400¡F. Place salmon on baking sheet sprayed with cooking spray. Roast salmon 10 minutes. Remove from oven. Salmon does not have to be cooked through. Discard skin. Cut salmon into bite-size pieces. Set aside.

    In medium-size pot sprayed with cooking spray, sautŽ bell pepper 2 to 3 minutes. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth. Simmer until peas are warmed, 5 minutes.

    In a cup, stir together remaining 1/4 cup broth and flour. Stir into pea mixture and cook until slightly thickened, 2 minutes. Stir in salmon, scallions, salt, pepper and hot pepper sauce.Pour into 2 1/2-quart casserole dish. Arrange crescent rolls around inside edge of dish, leaving center clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving. Serves 4.

 

 

 

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