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Dilled Salmon Pot Pie

New England has deep history with the sea and also with regional agriculture favorites like corn which is the major crop historically grown by Native American tribes in the area. The official state fish in Maine is salmon, and rivers here once flowed thickly with them.

Many of New England’s earliest Puritan settlers were from eastern England, where baking foods (for instance, pies, beans and turkey) was more common than frying, as was the tradition elsewhere.

Pie is really popular in our little town, with one local restaurant famous for their mile-high desserts. So in keeping with all of this local history (and with our own homemade products) we’ve developed a recipe incorporating salmon, corn and pie! How can that be a bad thing?

With our condensed Bar Harbor® Corn Chowder, you can make this kicked up comfort food in a pinch. It is already thickened and seasoned with all natural ingredients so it brings the filling together easily. Throw this luscious comfort dish together for a holiday brunch, or elegant company dinner. Maybe even for a Christmas eve Feast of the Seven Fishes.

Ingredients:

1 tablespoon butter

1 leek (white & light green parts only), washed well and thinly sliced

1 pound skinless salmon filet, cut into 1 inch pieces

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1-1/4 teaspoons dried dill

1/4 teaspoon dried thyme

1 (15 ounce) can Bar Harbor® Corn Chowder

3 tablespoons heavy cream

3 tablespoons Bar Harbor® Clam Juice

2/3 cup frozen peas

1 readymade refrigerated pie crust

Egg Wash:

1 egg, beaten

1 Tablespoon heavy cream

Instructions:

Preheat oven to 375 degrees F. Line a baking sheet with tin foil. Set aside. In a large skillet over medium heat, melt butter. Add leeks. Cook and stir until softened, about 3 – 4 minutes. Add salmon, salt, black pepper, dill and thyme. Cook and stir until salmon begins to cook, about 2 minutes. Add corn chowder, cream and clam juice. Stir until combined, turn off heat. Add peas. Stir until combined. Transfer the pot pie filling to a 9-1/2-inch deep dish pie pan. Place the pie pan onto the prepared baking sheet.

Carefully place pie crust over the filling. Cut one small slit in the center and crimp the edges (or use your imagination and add crust decorations like we did!). If using the egg wash, mix the egg and milk together. Use a pastry brush to coat the pie crust with the egg wash.

Cook’s Note: Egg wash simply ensures a beautifully browned, shiny crust. Bake the pie for 35 – 45 minutes.

The filling will be bubbling and the crust golden brown. If the edges darken too quickly cover the pie with foil. Let the pie rest for 8 – 10 minutes before cutting and serving.

You can purchase this and other fine products in our online SHOP.