Salmon and Leek Pot Pie

Preparation time
10 mins
Cooking time
30 mins
4 people
Meal course
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Salmon and Leek Pot Pie

Talk about an easy and impressive dinner! This Salmon Pie has 6 ingredients (if you don’t count oil and seasoning), takes around half an hour to cook and is so damn delicious you’ll keep making it again, and again. It’s a family favourite in our house and I’m sure you can see why. Warming, filling and one-pot. What’s not to love?

I like to serve it with creamy mashed potatoes, but it is equally delish on its own. Enjoy!



700gm Fresh Salmon – skinless and boneless, cut into 2cm dices
2 Leeks – washed and finely sliced
1 cup Butternut Pumpkin – peeled and cubed into 1cm cubes
1 small bunch of Dill – roughly chopped
300mls Thickened cream
1 sheet Butter Puff Pastry – use good stuff, please.
Salt and Pepper
Olive oil



  1. Preheat your fan forced oven to 200c.
  2. In a heavy based pot or dutch oven, heat 2 tbs of oil over a medium heat and fry the sliced leeks and pumpkin together for about 5 minutes until they start to soften, season really well.
  3. Once the veg is soft, take the pot off the heat and add the raw salmon and roughly chopped dill with the cream. Stir well and add a little more seasoning if you think it needs it, then carefully place the sheet of pastry over the top, tucking into the sides well.
  4. Cook for 20 minutes until the pastry is puffed and brown, then leave to sit for 5 minutes. After resting, eat immediately.

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