Salmon and Vegetable Biscuit Pot Pie Casserole

Pot pie gets a makeover with fresh salmon.

Better Homes and Gardens, biscuits, pot pie, salmon, vegetables
Serving Size: 6 to 8

Salmon and Vegetable Biscuit Pot Pie Casserole / Katie Workman /
This is so pretty with the colors of the salmon and the vegetables peeking out from between the biscuits.  If you prefer to bake the casserole in an actual casserole dish, instead of a large skillet, just use one that’s fairly shallow and at least 2 1/2 quarts in size.

You can certainly use button or cremini mushrooms, instead of shiitake, but they offer a deeper flavor and nice, slightly firmer texture.  If you want to make a vegetarian pot pie, just use vegetable broth instead of the chicken, leave out the salmon, and bump up the amount of vegetables by about 4 or 5 cups.

This uses one of those great convenience products only someone with limitless time on their hands would snub: refrigerated biscuits.  I love refrigerated doughs of all sorts.  Pizza doughs, pie crusts, puff pastry…bring it on.  Sometimes I do make my own biscuits, or pie crusts (never my own puff pastry – I’m not a masochist) but if I had to make my own every time I wanted to throw together a casserole like this, pot pies would happen much less frequently.

Other comfort food casseroles:

Spring Chicken and Vegetable Potpie Casserole

Shortcut Moussaka

Cheesy Mashed Potato Topped Shepherd’s Pie

Classic Lasagna with Turkey Sausage

Spinach and Cheese Stuffed Shells

Spicy Chicken and Black Bean Enchiladas

Macaroni and Cheese


A version of this was originally was published in that leading lady of magazines, Better Homes & Gardens.


Salmon and Vegetable Biscuit Pot Pie Casserole


  • 1 tablespoon olive oil
  • 2 leeks, washed and chopped (white and light green parts only; about 2 cups)
  • 1 teaspoon minced garlic
  • 3 cups sliced shiitake mushrooms (about 8 ounces)
  • Kosher salt and freshly ground pepper to taste
  • 3 tablespoons unsalted butter
  • ¼ cup all purpose flour
  • 2½ cups less-sodium chicken broth
  • 2 large carrots, thinly sliced
  • 2 cups small broccoli florets
  • 2 pounds skinless salmon filet, cut into ¾-inch cubes
  • 1 cup fresh or frozen peas
  • 2 tablespoons minced fresh dill
  • 1 teaspoon lemon zest (optional)
  • 1 container refrigerated biscuits
  • 1 large egg, beaten

1. Preheat the oven to 350°F. Heat the oil in a large, deep ovenproof skillet over medium heat. Add the leeks and sauté for about 6 minutes, until softened. Stir in mushrooms and garlic, season with salt and pepper, and sauté until the mushrooms have released their liquid, and it has evaporated, and the mushrooms have started to brown, 8 to 10 minutes. Turn the mushrooms into a bowl.

2. In the same skillet, heat the butter over medium heat, then add the flour, and whisk until it becomes a golden brown paste, about 2 minutes. Slowly add the broth, whisking frequently, season with salt and pepper, and bring to a simmer allow it to thicken. Add the carrots, broccoli, and salmon and simmer for 3 minutes, stirring occasionally then add the peas, dill and lemon zest, as well as the cooked mushrooms and any accumulated juices, to the skillet and stir to blend.

3. Separate the refrigerated biscuits and evenly distribute them over the top of the salmon pot pie mixture. Brush the top of each biscuit with the beaten egg, and sprinkle lightly with salt. Bake for about 25 minutes, until the biscuits are golden brown and the filling is bubbly. Scoop the stew and a biscuit into each individual bowl.

Originally published in Better Homes and Gardens.

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