Smoked Salmon Pot pie

Ingredients:

8oz Alaska Smokehouse Sockeye Salmon, skin removed and flaked, natural juices reserved

4 gold potatoes, peeled

1 small yellow onion, minced

2 carrots, peeled and chopped into 1/4" or 1/2" cubes

2 cloves garlic, minced

2 unbaked pie crusts (9 inch)

1 tablespoon butter

1 tablespoon vegetable oil

1 egg, beaten

1 tablespoon Dijon mustard

3 tablespoons fresh dill, chopped

3 tablespoons fresh Thyme, chopped

2 tablespoons all purpose flour

1 teaspoon cornstarch

1 cup milk

Salt and Pepper to taste

Water as needed

Procedure:

Preheat oven to 400 degrees.

Place one of the pie crusts in a 9" deep pie dish or cast iron pan, set second crust aside.

Bring a large pot of salted water to boil.

Add potatoes and cook until tender, but still firm, about 15 minutes

Drain, then cool and chop into 1/4" to 1/2" cubes

In a medium saucepan, melt butter and oil over medium heat, then add onions and carrots.

Cook onions until they become translucent.

Add garlic and cook for 1-2 minutes.

Stir in flour, and cook for 1-2 minutes while stirring.

Take the reserved liquid from the salmon pouch, add water until it reaches 1 cup.

Pour that liquid into the pot, then add the milk and Dijon mustard.

Stir until flour is completely mixed in.

Mix the cornstarch with 1 teaspoon of water and add to the liquid mixture.

Simmer for 10 minutes.

Add in the potatoes, salmon, dill, and thyme.

Pull filling from the stove and pour or ladle into the pie dish.

Cover the pie with the second crust and seal the edges, using a fork or your fingers.

Cut slits into the top of the pie crust.

Bake in the oven for about 40-45 minutes, checking after 15-20 minutes to see if the edges are starting to burn.

If the edges start to burn, remove the pie from the oven and cover the edges with foil.  Place the pie back into the oven and continue baking until the crust is golden brown. 

Substitutions:

You can add any vegetables you want to this.  Leeks, broccoli, corn, and celery all make great additions or substitutions.

If you want to add in or substitute additional seafood, shellfish like clams work well, as do whitefish like cod or halibut.

If you don't hold onto the liquid from the pouch, fish stock, clam juice, or vegetable stock will work.

Fresh Herbs can be substituted for dried, just reduce the amount by half for dried herbs.