Salmon Biscuit Pies

Category

Entrees

Servings

6

Ingredients

  • 6 large whole-grain or buttermilk “refrigerator” biscuits
  • 1½ cups milk
  • 2 tablespoons Cabot Salted Butter

  • 3 tablespoons King Arthur Unbleached All-Purpose Flour

  • 1½ cups frozen cubed butternut squash
  • 1 cup frozen peas
  • 1 cup fresh or frozen corn kernels
  • 1½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves, crushed
  • ½ teaspoon sugar
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon ground black pepper, or more to taste
  • 1 pound salmon fillet, skin removed and cut into pieces
  • ½ cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt

Directions

  1. PRESS biscuits down over upside-down large muffin pan to form “cups”, or place on baking sheet to make regular biscuits. Bake according to package directions.
  2. HEAT milk to just below simmer in microwave or small saucepan.
  3. MELT butter over medium heat in a large saucepan. Whisk in flour and cook, stirring for about 1 minute. A small amount at a time, whisk in hot milk, whisking until milk is absorbed and mixture is smooth after each addition. Continue whisking until sauce is simmering and thickened, about 2 minutes.
  4. ADD squash, peas, corn, thyme, sugar, salt and pepper, and cook for a few minutes longer, stirring often, until vegetables are heated through and squash is tender. Taste, adding more salt and pepper as needed.
  5. STIR in salmon and let cook, stirring, for 2 to 3 minutes or until opaque in center. Remove from heat and stir in yogurt. Rewarm if needed, but do not let sauce simmer to avoid curdling.
  6. SERVE in biscuit cups or over split biscuits.

Nutrition

Nutrition

per serving
Calories
506
Amount/Serving % Daily Value
Fat
24 grams
37%
Saturated Fat
7.5 grams
38%
Cholesterol
55 milligrams
18%
Sodium
848 milligrams
35%
Carbs
47 grams
16%
Fiber
3 grams
12%
Protein
26 grams
Calcium
154 milligrams
15%
Image of Salmon Biscuit Pies

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

Let's Get Cookin'