Salmon Pot Pie

I must admit, this dish is a labor of love and is not low calorie, but is well worth both the work and the indulgence. This will serve 4-6 people if you add a salad or veggie. You can prepare it ahead of time and just bake it when you get home. It tastes even better the next day when the flavors have had a chance to meld. Enjoy!

Ingredients:

1 lb. salmon

4 cups broth (veggie, chicken or turkey) or a combo of broth and white wine

2 large potatoes, cut into 1 inch pieces

3 hardboiled eggs, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 small onion, diced

1 can cream of celery soup (could also use cream of mushroom)

1 cup mayo

1 tsp. dill

1 tbsp. garlic salt

1 full (top and bottom) pie crust

1. Poach the salmon in the broth/wine. I use a combo of broth and something like a Chardonnay. Allow to cool.

2. While the salmon is cooking, boil the potatoes until they are fork tender. Drain.

3. In a large bowl, combine the eggs, carrots, celery, onion, soup, mayo, dill and garlic. Mix well.

4. Add potatoes to mixture.

5. Shred salmon, add to mixture.

6. Grease pie plate. Lay down bottom of the pie crust.

7. Pour in salmon/potato/soup mixture. If you have extra mixture, you can freeze it and/or make a second pie.

8. Place the top crust of the pie over the mixture. Pinch edges to seal. Prick holes in top to allow the pie to breathe during cooking.

9. Cook at 350 degrees for 30-40 minutes. Brush with melted butter immediately after removing from oven.

Once again, this is a labor of love, but it is so amazing, that I find the work worth it.