Smoked Salmon Pot Pie with Chive Drop Biscuits

Day PartBreakfast
Smoked Salmon Pot Pie with Chive Drop Biscuits

Chef Maya Wilson

Addie Camp Dining Car in Whistle Hill Center

Solodotna, Alaska

This recipe may seem a little more involved for weekday breakfast, but it’s easy to put together for the cook who wants to differentiate the menu. The topping is formed from drop biscuit dough, a quicker way to make a crust than pie dough or rolled biscuits. And the filling uses canned salmon and frozen veggies.



2 tbsp. butter

1 onion, finely chopped

¼ cup all-purpose flour

2 cups chicken broth

1 cup milk

1½ cups canned smoked salmon, drained and flaked

1½ cups frozen peas and carrots

1 tbsp. finely chopped fresh dill

1 tsp. grated lemon zest

Freshly cracked black pepper

Chive drop biscuits

2 cups all-purpose flour

1 tbsp. baking powder

2 tsp. sugar

½ tsp. salt

¼ tsp. baking soda

2 tbsp. finely chopped fresh chives

6 tbsp. cold butter

1¼ cups buttermilk

Freshly cracked black pepper

Old Bay seasoning


1. For filling: In 12-inch cast iron skillet, melt butter over medium heat. Add onions; cook 3 minutes, stirring frequently, until translucent. Sprinkle in flour; cook, stirring constantly, 1 to 2 minutes longer.

2. Stir in chicken broth and milk until combined. Increase heat to medium-high and bring to a gentle boil. Reduce heat to low and simmer 10 minutes, stirring occasionally as mixture thickens.

3. Add smoked salmon, peas and carrots, dill and lemon zest. Season to taste with cracked black pepper.

4. Preheat oven to 425 F. For biscuits: In large bowl, stir together flour, baking powder, sugar, salt and baking powder; mix in chives. With pastry blender, cut in butter until crumbly. Add buttermilk, stirring until mixture just comes together and forms a thick, sticky dough (be careful not to overwork the dough; this is the key to a fluffy biscuit).

5. To assemble pot pie, drop biscuit dough in 1⁄4-cup dollops onto top of pot pie filling in skillet. Sprinkle biscuits with black pepper and Old Bay seasoning to taste. Bake 18 to 20 minutes, or until biscuits are golden and filling is bubbly. Serve immediately.

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