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Salmon and Potato Pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Traditional French-Canadian salmon pie, perfect for any occasion, served with creamy béchamel sauce.
Ingredients:
  • 2 (9 inch) unbaked pie crusts
  • 6 potatoes, peeled
  • 1 small onion, minced
  • 1 (6 ounce) can red salmon, undrained
  • 1 cup milk, or as needed
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and line a 9-inch deep-dish pie pan with one pie crust, setting the second one aside.
  • 1. Bring a pot of well-salted water to a boil. Add potatoes and cook for about 15 minutes until tender but still slightly firm. Drain, let cool, then chop.
  • In a medium saucepan, sauté onions and garlic in butter over medium heat until onions are translucent.
  • Combine the onion mixture, salmon, and thyme with the cooked potatoes. Mash everything together with milk until you achieve a creamy mashed potato consistency. Season generously with salt and pepper, then spread the mixture evenly into the bottom pie crust.
  • Cover the salmon mixture with the second pie crust. Cut slits in the top crust and seal the edges of both crusts. Bake on the lower oven rack for 45 minutes.

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