Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Smoked Salmon Pot Pie with Chive Drop Biscuits
A hearty and easy brunch dish.
This recipe may seem a little more involved for weekday breakfast, but it’s easy to put together for the cook who wants to differentiate the menu. The topping is formed from drop biscuit dough, a quicker way to make a crust than pie dough or rolled biscuits. And the filling uses canned salmon and frozen veggies.Photograph courtesy of Alaska Seafood Marketing Institute
Servings
5
5
Day Part
- breakfast
Main Ingredient
- Salmon
Chef Maya Wilson
Addie Camp Dining Car in Whistle Hill Center
Solodotna, Alaska
This recipe may seem a little more involved for weekday breakfast, but it’s easy to put together for the cook who wants to differentiate the menu. The topping is formed from drop biscuit dough, a quicker way to make a crust than pie dough or rolled biscuits. And the filling uses canned salmon and frozen veggies.
Ingredients
Filling
2 tbsp. butter
1 onion, finely chopped
¼ cup all-purpose flour
2 cups chicken broth
1 cup milk
1½ cups canned smoked salmon, drained and flaked
1½ cups frozen peas and carrots
1 tbsp. finely chopped fresh dill
1 tsp. grated lemon zest
Freshly cracked black pepper
Chive drop biscuits
2 cups all-purpose flour
1 tbsp. baking powder
2 tsp. sugar
½ tsp. salt
¼ tsp. baking soda
2 tbsp. finely chopped fresh chives
6 tbsp. cold butter
1¼ cups buttermilk
Freshly cracked black pepper
Old Bay seasoning
Steps
1. For filling: In 12-inch cast iron skillet, melt butter over medium heat. Add onions; cook 3 minutes, stirring frequently, until translucent. Sprinkle in flour; cook, stirring constantly, 1 to 2 minutes longer.
2. Stir in chicken broth and milk until combined. Increase heat to medium-high and bring to a gentle boil. Reduce heat to low and simmer 10 minutes, stirring occasionally as mixture thickens.
3. Add smoked salmon, peas and carrots, dill and lemon zest. Season to taste with cracked black pepper.
4. Preheat oven to 425 F. For biscuits: In large bowl, stir together flour, baking powder, sugar, salt and baking powder; mix in chives. With pastry blender, cut in butter until crumbly. Add buttermilk, stirring until mixture just comes together and forms a thick, sticky dough (be careful not to overwork the dough; this is the key to a fluffy biscuit).
5. To assemble pot pie, drop biscuit dough in 1⁄4-cup dollops onto top of pot pie filling in skillet. Sprinkle biscuits with black pepper and Old Bay seasoning to taste. Bake 18 to 20 minutes, or until biscuits are golden and filling is bubbly. Serve immediately.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
