#seafoodpie

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

A comforting seafood pie made with a creamy dairy-free sauce and topped with a golden gluten-free crust. This dish is not only delicious but also suitable for those with gluten intolerance and lactose sensitivity, as well as individuals following a low FODMAP diet.

Ingredients: 500g mixed seafood such as salmon, white fish, shrimp, and scallops. 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced green beans. 2 tablespoons olive oil. 2 tablespoons gluten-free all-purpose flour. 2 cups lactose-free milk. 1 teaspoon dried thyme. Salt and pepper to taste. Gluten-free dairy-free pie crust store-bought or homemade.

Instructions: Preheat oven to 200C 400F. In a pot, boil the potatoes, carrots, and green beans until tender. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add mixed seafood and cook until just opaque, about 3-4 minutes. Remove seafood from the skillet and set aside. In the same skillet, add gluten-free all-purpose flour and cook for 1-2 minutes to make a roux. Gradually whisk in lactose-free milk until smooth. Stir in dried thyme, salt, and pepper. Cook until the sauce thickens, about 5 minutes. Add cooked seafood and vegetables to the skillet with the sauce. Stir gently to combine. Transfer the seafood mixture to a baking dish. Top with gluten-free dairy-free pie crust. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes