Skillet Salmon and Leek Pot Pie
Traditional fish pies date back hundreds of years, but modern versions tend to be no more than an excuse for leftover fish. Could we return this dish to its classic status and still keep the cooking time to a minimum?
Why This Recipe Works
Our favorite salmon pot pie recipe combined the fish with a complementary vegetable or two and a light, milk-based sauce. We chose a combination of leeks and peas for their mild, sweet flavor. We found that the salmon overcooked in nearly every recipe we tried, so we added the fish raw to the hot filling, sure that it would cook through by the time the pastry browned. For topping our salmon pot pie recipe, we chose puff pastry for its elegance, simplicity, and light texture.
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