Dilled Salmon Pot Pie

Classic pot pie gets an upgrade with fresh salmon, leeks and peas. Pre-made pie crust makes it easy on the cook. A 9 x 9-inch baking pan can be substituted for the pie pan; simply cut down the crust to fit.

Serves: 4-6

Active time: 34 minutes

Total time: 1 hour 26 minutes


  • 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® Salmon Chowder
  • 3 Tablespoons heavy cream
  • 3 Tablespoons Bar Harbor® Clam Juice
  • 2/3 cup frozen peas
  • 1 ready made refrigerated pie crust
  • Optional Egg Wash
  • 1 egg, beaten
  • 1 Tablespoon heavy cream

Optional Egg Wash

  • 1 egg, beaten
  • 1 Tablespoon heavy cream


  1. Preheat oven to 375 degrees F. Line a baking sheet with tin foil. Set aside.
  2. 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.
  3. Add chowder, cream and clam juice. Stir until combined, turn off heat.
  4. Add peas. Stir until combined.
  5. Transfer the pot pie filling to a 9-1/2-inch deep dish pie pan. Place the pie pan onto the prepared baking sheet.
  6. Carefully place pie crust over the filling. Cut one small slit in the center and crimp the edges. 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.
  7. 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.
  8. Let the pie rest for 8 - 10 minutes before cutting and serving.

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