POINTS® Value |  7
Servings | 4
Preparation Time | 20 min
Cooking Time | 30 min
Level of Difficulty | Moderate

For a rich and sumptuous pot pie, start with a roasted salmon fillet or make a quick version using a 15-ounce can of drained salmon.

12 oz pink salmon fillet(s), with skin
1 medium sweet red pepper(s), diced
9 oz frozen baby peas
6 small uncooked new potatoes, cooked, peeled and diced (about 1 lb)
1 1/2 tsp dill, fresh, minced
1 cup fat-free chicken broth
1 1/2 Tbsp all-purpose flour
1/4 cup scallion(s), minced
1/2 tsp table salt
1/4 tsp black pepper
1/4 tsp hot pepper sauce
1/2 cup fat-free creamer, such as fat-free 1/2 and 1/2
3 roll reduced-fat crescent roll dough

Instructions


1. Preheat to 400°F. Place salmon on baking sheet sprayed with cooking spray. Roast salmon 10 minutes. Remove from oven. Salmon does not have to be cooked through. Discard skin. Cut salmon into bite-size pieces. Set aside.
2. In medium-size pot sprayed with cooking spray, sauté bell pepper 2 to 3 minutes. Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth. Simmer until peas are warmed, 5 minutes.
3. In a cup, stir together remaining 1/4 cup broth and flour. Stir into pea mixture and cook until slightly thickened, 2 minutes. Stir in salmon, scallions, salt, pepper and hot pepper sauce.
4. Pour into 2 1/2-quart casserole dish. Arrange crescent rolls around inside edge of dish, leaving center clear. Bake in oven until biscuits are browned, 10 minutes. Yields about 2 cups per serving.