Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Prep Time
25 Mins
Cook Time
35 Mins
Yield
Makes 4 to 6 servings

Smoky bacon pairs deliciously with salmon in Crisp Phyllo-topped Salmon Pot Pie.

How to Make It

Step 1

Preheat oven to 400°. Cook bacon in a large deep skillet over medium-high heat until crisp. Remove from pan; crumble and set aside.

Step 2

Add mushrooms and next 4 ingredients to skillet; cook, stirring often, 8 minutes or until mushrooms are lightly browned and all liquid has evaporated. Stir in broth and next 4 ingredients, and bring to a boil. Cover, reduce heat, and simmer 6 to 10 minutes or until potatoes are tender.

Step 3

Whisk together half-and-half and flour in a small bowl; add to skillet and cook, stirring constantly, 3 minutes or until mixture comes to a boil and thickens slightly. Add salmon, and cook 1 to 2 minutes or until opaque. Remove from heat, and stir in chives and reserved bacon. Spoon mixture into a lightly greased 2 1/2-quart baking dish.

Step 4

Place 1 phyllo sheet on a work surface. (Cover remaining phyllo with a damp kitchen towel to prevent drying.) Brush lightly with melted butter, and sprinkle evenly with about 1 tablespoon cheese. Top with another phyllo sheet. Repeat with remaining phyllo, butter, and cheese.

Step 5

Place stacked phyllo on top of salmon mixture, and tuck in corners. Place baking dish on a baking sheet. Bake 15 minutes or until golden brown and bubbly.

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