Salmon Pot Pie

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups low sodium chicken broth
• 1 small onion, quartered
• 2 small carrots, cut into large pieces
• 2 celery ribs, cut into large pieces
• 8 1/2 ounces puff pastry, thawed
• 3 tablespoons unsalted butter, divided
• 3/4 cup diced carrot
• 1/2 cup diced onion
• 1 small shallot, minced
• 1/4 cup dry wine
• 1 cup mushroom, sliced
• 2 teaspoons finely chopped tarragon (optional) or 2 teaspoons finely chopped chervil (optional)
• 1 1/2 lbs skinless salmon fillet, sliced crosswise 1/2-inch thick then cut into 1-inch pieces
• 1 cup milk
• 1/4 cup cornstarch
• 3/4 cup frozen peas
• kosher salt
• fresh ground pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 bring chicken broth to a boil over high heat with onions, carrot chunks and celery, and simmer until reduced by half. remove vegetables and discard.
• 3 on a lightly floured work surface with a floured rolling pin, roll out puff pastry to 1/8-inch thickness.
• 4 using an inverted two-cup ramekin or individual casserole, trace four circles from puff pastry dough with a sharp knife, creating a one-inch overhang.
• 5 place circles on a parchment-lined baking sheet, cover them with plastic wrap and chill.
• 6 in a heavy skillet, melt butter on medium-high and add carrots, onions, shallot and wine. cook, stirring, for two minutes, then reduce heat and continue cooking, stirring occasionally, about seven minutes, until onions are soft and translucent.
• 7 add sliced mushrooms and continue cooking and stirring until mushrooms are tender, about two minutes.
• 8 add herbs (if using) and salmon pieces, stir to combine and reserve.
• 9 mix cornstarch and milk together until cornstarch is dissolved.
• 10 whisk milk mixture into simmering broth and continue whisking until liquids are incorporated and mixture thickens into gravy.
• 11 continue cooking, stirring constantly, an additional two minutes to cook starch.
• 12 season with salt and pepper to taste. stir one and a half cups gravy into salmon mixture. add frozen peas.
• 13 butter four individual two-cup ramekins.
• 14 distribute salmon mixture evenly in the ramekins, but do not over-fill. spoon in some additional gravy and put a pat of remaining butter in each ramekin.
• 15 top each with a pastry circle, curling the edges of the overhang upward and pressing gently just inside the lip of the ramekin to adhere pastry.
• 16 place ramekins on a baking sheet in preheated oven and bake until golden brown and bubbly, about 15 minutes.