1bell pepper(whatever color), seeded and roughly chopped
1large onionroughly chopped
1/4cupsour cream(substitute yogurt is you prefer less fat in the filling)
Gather the pie crust dough into a ball, wrap with cling film and chill in the fridge while you make the filling.
Heat 1 tbsp. of butter in a pan. Add the carrot cubes and cook, stirring, for about 30 seconds. Add the beans, bell pepper and onion. Season lightly with salt and pepper. Cook for a minute, stirring often. Scoop out with a slotted spoon and set aside.
Add the remaining butter to the pan. When the butter is hot, add the salmon. Season with salt and pepper. Cook just until the fish cubes turn opaque.
Return the vegetables to the pan. Stir. Cook just until heated through.
Turn off the heat. Pour in the sour cream. Stir. Transfer to a shallow bowl or plate and cool.
Preheat the oven to 400F.
Take the pie crust dough out of the fridge and unwrap. Roll between two sheets of baking paper until less than 1/4 inch in thickness.
Divide the salmon and vegetables filling among three ramekins.
Cut the dough into circles about two inches larger than the rim of the ramekins. Cover the ramekins with the dough pressing the edges on the sides of the ramekin.
Bake the pot pies at 400F for 20 minutes or until the tops are nicely browned.
The salmon and vegetables pot pies can be served as soon as they come out of the oven. BUT be careful when you start eating because the pie, especially the filling, is very, very hot and can scorch your mouth.
Salmon and Vegetables Pot Pies printed from for personal use only. Not for republication nor distribution.