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easy salmon pot pie
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Easy Salmon Pot Pie with Thyme Flakey Crust

Easy salmon pot pie that is the perfect comfort food for fall. Dig into this steamy pot pie filled with salmon, winter vegetables, and cheese all wrapped and topped with a delicious flakey thyme crust!
Prep Time 45 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

salmon marinate

  • 200 g fresh or frozen salmon cubed
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

pot pie filling

  • 2 tbsp butter
  • ½ large leek
  • 2 garlic cloved diced
  • ½ white onion chopped
  • 3 carrots chopped
  • 3 medium sized potato cubed
  • 2 small tomato chopped
  • 1 tsp chicken boulenise powder
  • 1½ cup whole milk
  • 1 cup cream
  • 1 tsp sea salt
  • black pepper
  • 2 cups gouda cheese grated
  • 2 tbsp fresh dill or 1 tsp dried dill
  • 1 tbsp butter, cold sliced thinly

thyme pie crust

  • 3 fresh springs of thyme
  • 1 tsp sea salt
  • 3.5 cups all-purpose flour
  • 1.5 cups lard
  • ¾ cup cold water
  • 2 tsp apple cider vinegar
  • 1 egg

Instructions

Salmon Marinate

  • Combine the salmon, soy sauce and sesame oil together. Mix well and let it marinate for 10 minutes.

Pot Pie Filling

  • On medium heat in a large pot or pan, melt butter and sauté the chopped leeks, garlic, and white onions. 3 minutes.
  • Add the carrot and potatoes. cook for 5 minutes.
  • Toss the tomatoe in along with the chicken bouillon powder, milk, cream, salt, and pepper. Turn the heat to low and cook for 10 minutes with a lid. Turn off the heat with the lid off and let the mixture cool to room temperature.
  • Meanwhile, put the thyme leafs, flour, and salt in the food processor. Pulse the flour mixture so it is well combined. Open the lid and ddd small chunk of lard into the food processor. Close the lid.
  • Combine the cold water and vinegar together.
  • Add half the cold water mixture in the food processor and pulse it 7 times. Slowly drizzle the rest of the water in to the food processor while you do quick pulses. Keep pulsing the mixture when the cold water runs out. When the dough starts to form and pull away. Take the lid off and divide the dough into two parts. Flatten the dough into a flat disk and put it in the fridge for at least 30 minutes or overnight.

Putting everything together

  • On a floured surface, pie dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
  • Add the salmon filling into the pie. Place thinly sliced cold butter on top of the filling. Then top it off with grated cheese and dill. Place the other rolled out pie dough over the top of the pan, folding up the corners. Cut a hole in the middle for venting.
  • Place the pie in the freezer for 20 minutes.
  • Preheat oven to 400°F
  • Before you put the pie in the oven, brush the top of the pie with egg wash.
  • Bake at 400°F for 20 minutes, then lower heat to 350°F, and bake 10 more minutes.
  • Let it cool for at least 10-15 minutes before cutting into the pie.