Salmon, leeks and fenne melt together in a silky sauce flecked with herbs and sweet peas. Topped with a flaky pastry crust, Salmon Pot Pies are the ultimate comfort dish.

In this recipe, I’ve added the salmon to the sauce raw so that when the pies are baked the fish is not overcooked.

Salmon Pot Pie

Serves 4 to 5


■ 1 recipe Flaky Pastry Dough
■ 1/4 cup unsalted  butter
■ 3 Tbsp all-purpose flour
■ 2 cups milk, whole or 2%
■ kosher salt
■ 1 pound fresh salmon, skin and pin bones removed
■ 2 Tbsp oil
■ 3 cups sliced leeks, white and light green parts only, about 3 ■ large stalks
■ 2 1/2 cups finely diced fennel, about 1 large or two small fennel bulbs, stalks and cores removed
■ 2 celery stalks, thinly sliced
■ 2 cloves garlic, minced
■ 1/2 cup dry white wine
■ 1/3 cup shelled peas, thawed if frozen
■ 2 Tbsp plus 1 tsp freshly squeezed lemon juice
■ 1 Tbsp freshly chopped herbs
■ 1 egg, lightly beaten

Special Equipment

■ four 10 oz, or five 8 oz ovenproof containers

Cooking Instructions

Preheat oven to 425

Prepare the pastry as directed. Roll the pastry about 1/8” thick and cut into 4 or 5 circles about 1/2” larger than the containers’ rim.  Score the pastry with a knife, cover and refrigerate.

Melt the butter in a medium-sized saucepan, add the flour and cook on medium heat for about 3-5 minutes or until the mixture turns golden and smells nutty. Add the milk and whisk continuously until the mixture has thickened, about 5 minutes.  Season with 1 tsp salt, stir and remove from heat.

Cut the salmon in 1 1/2 inch chunks, cover, and bring to room temperature.

Heat the oil in a large saucepan, add the leeks and 1/2 tsp salt, stirring to coat the leeks with oil. Cook on medium to medium-low heat, partially covered, for about 8 -10 minutes, stirring occasionally to prevent browning.

Add the fennel, celery and 1/2 tsp salt, stir, and continue cooking, partially covered until the vegetables are completely soft, stirring occasionally to prevent browning.  

Add the garlic, and stir until aromatic, about half a minute, then add the wine and reduce until no liquid remains.

Add the leek and fennel mixture to the white sauce. Add the peas, lemon juice, and tarragon and stir. Taste to check the seasoning, adding more salt or lemon, if necessary.

Season the cubed salmon with a pinch of salt and gently fold the raw fish into the leek and fennel sauce mixture.

Portion the sauce into the containers and top each with a disk of chilled pre-cut pastry, pressing the pastry to the container’s edge. Using a sharp knife score the pasty to create air vents. Brush the pastry with beaten egg and place on a baking tray lined with foil for easy clean-up.

Bake in a preheated oven for about 15-20 minutes, rotating the pan during baking until the pastry is puffed and golden.

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