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. You could use regular onions instead of the leeks, and change up the vegetables in general however you like. Corn would be nice to add, small diced zucchini instead of the broccoli maybe, and if you have another fresh herb around, like thyme or oregano, that would be lovely. Pot pies = flexibility.
Can you see how nicely deep pink the salmon is? I used Alaska salmon, which is pretty terrific – with rich flavor and color.
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 casserole recipes:
- 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 recipe 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 or cremini 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 teaspoons minced fresh dill
- 1 teaspoon lemon zest optional
- 1 container refrigerated biscuits
- 1 large egg beaten
- 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 and leeks into a bowl.
- 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. You can proceed with the mixture in the pan, or turn it into a baking dish.
- 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 to 30 minutes, until the biscuits are golden brown and the filling is bubbly. Scoop the stew and a biscuit into each individual bowl.
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