Salmon Potpie

Name: Salmon Potpie
Yield: Makes 4 to 6 servings
Cuisine: United States
Ingredients: ½ c. grated cheese; 1 c. frozen peas; 1 c. diced cooked carrots; 1 (1 lb.) can red salmon, broken into chunks; Biscuits for topping (1 c. biscuit mix); 4 tblsp. butter or margarine; 3 tblsp. chopped onion; ½ tsp. salt; ⅛ tsp. pepper; ¼ c. flour; 2 c. milk

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Supper in a casserole. Extend menu with coleslaw, canned fruit, cookies

Ingredients

3 tblsp. chopped onion
4 tblsp. butter or margarine
¼

Americas
United States
Fish course
Pescatarian
Pie

Method

Sauté onion in melted butter until tender. Add flour and blend. Slowly add milk, stirring constantly. Cook until thickened. Season with salt and pepper. (Or make the sauce of 1 can cream of chicken soup, adding ½ soup can of milk and the sautéed onion.)
Add salmon chunks, carrots, uncooked peas, and grated cheese. Pour into casserole. Top with rolled biscuit doug