Lunch

Skillet Salmon and Leek Pot Pie is for Lunch.

Skillet Salmon and Leek Pot Pie takes 20 minutes to prepare.

Skillet Salmon and Leek Pot Pie takes 60 minutes to cook.

Skillet Salmon and Leek Pot Pie makes 6 servings.

The ingredients for Skillet Salmon and Leek Pot Pie are:

Unbleached flour
puff pastry
large egg
1 1/2 pounds salmon
2 tbs unsalted butter
2 leeks
1 garlic clove, minced
1/4 cup unbleached all-purpose flour
1 tbs Dijon Mustard
1/3 cup dry vermouth or dry white wine
1 1/2 cups whole milk
1 8 oz bottle clam juice
1 cup frozen peas
1/4 cup chopped fresh dill
1 tbs fresh lemon juice

Here is how you make Skillet Salmon and Leek Pot Pie:

Preheat oven to 425 degreesline baking sheet with parchment paper, dust counter with flour and unfold the sheet of puff pastry. Cut dough into 3 pieces along the seams, then crosswise in fourths to make 12 pieces. brush each square with beaten egg and transfer to baking sheet, chill dough for 10 mins in freezer, remove place directly in oven, baked til puffed and brown, about 10 mins. Let cool and set asideReduce oven to 400 degreesseason salmon with salt and peppermelt butter in 12 inch oven safe skillet, add leeks and 1/2 tsp salt and cook, stirring until softened, 8-10 minsstir in garlic, cook bout 30 secs, stir in flour, mustard and cook, stirring constantly for about 1 minslowly stir in wine and cook until evaporated, about 30 secs, slowly stir in milk and clam juice, bring to a simmeroff heat, season with salt and pepper to taste, then stir in salmon, peas, dill and lemon juice.Place baked puff pastry on top of filling, bake until pastry is deep golden brown, 13-15 minsserves 6Number of Servings: 6Recipe submitted by SparkPeople user NANCYGARCIA56.

The nutritional information for Skillet Salmon and Leek Pot Pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 486.0

• Total Fat: 22.7 g
• Cholesterol: 121.1 mg
• Sodium: 656.8 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 2.2 g
• Protein: 37.4 g