This comforting Salmon Pot Pie is a delightful twist on the classic chicken pot pie. Tender salmon chunks, mixed with vegetables and a creamy sauce, all tucked under a flaky puff pastry crust.

Ingredients: 1 lb salmon fillets, cubed. 1 cup frozen peas and carrots mix. 1/2 cup diced potatoes. 1/4 cup diced onion. 1/4 cup diced celery. 1/4 cup butter. 1/4 cup all-purpose flour. 1 1/2 cups milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon dried thyme. 1/4 teaspoon dried parsley. 1 sheet frozen puff pastry, thawed.

Instructions: Preheat oven to 375F 190C. In a skillet, melt butter over medium heat. Add onion, celery, potatoes, and cook until softened. Stir in flour until smooth, then gradually add milk, stirring constantly until thickened. Add salmon, peas and carrots mix, salt, pepper, thyme, and parsley. Cook until salmon is cooked through. Transfer the salmon mixture into a baking dish. Roll out puff pastry and place it over the baking dish, sealing the edges. Cut slits in the pastry to vent steam. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.

Prep Time: 20 minutes

Cook Time: 30 minutes