Salmon and Potato Pie
This recipe for French-Canadian salmon pie has been handed down through many generations and is a family favorite. It’s a straightforward dish that goes well with béchamel sauce.
Preheat the oven to 400 degrees F (200 degrees C).
Line a 9-inch deep-dish pie pan with one pie crust.
Set second pie crust aside.
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still firm about 15 minutes.
Drain cool and chop.
In a medium saucepan cook onions garlic and butter over medium heat until onions become transparent.
Add onion mixture salmon and thyme to cooked potatoes.
Mash all together with milk adding just enough to bring about a mashed potato consistency.
Season with salt and pepper.
Spread evenly into the bottom pie crust.