Dilled Salmon & White Bean Pot Pies

Dilled Salmon & White Bean Pot Pies | the pig & quill

Ya’ll ready for this? You guys are going to be totally jay.

My bestie Kev and I are hitting the SF resto scene pretty hard this weekend as a belated celebration of our dirty 30’s — and it’s been deefreekinglicious. We’ve made friends with things like ramp kimchi foam and barely cooked farm eggs and maitake mushrooms swimming in browned butter and housemade pork sausages with caramelized bacon greens.

Caramelized. Bacon. Greens. Yes, they’re a thing, and now we’re totally buddies.

Also, you better believe I just got to spend the afternoon hanging with that pretty lady Gina and her handsome hubs Peter. We geeked out over blog stuffs, unconventional phobias and those weird instances when you accidentally see someone else’s nudies while browsing their iPhone snapshots. For serious, guys: Gina’s got a great story about stumbling on some nekkid people pics. Go ahead, ask her, and tell her I sent you.

Equally uhmay? I got to eat that pot pie you see up there for breakfast today. Yes, I ate a pie for breakfast. Yes, it had fish in it. Yes, just thinking about putting fish in a pie makes me feel kind of British and awesome. But more importantly: yes, I ate a pie for breakfast. And it was suuuuur guuuuurd.

Dilled Salmon & White Bean Pot Pies | the pig & quill

You see, this is my entry for the second round of Saucy Mama’s Sliced Competition, where 25 15 bloggers create recipes using Saucy Mama flavored mustards and required secret ingredients for the chance to win $1,000 buckaroos. The last round, Appetizers, required the use of bacon. Now, those of us lucky enough to advance to Entrees have been tasked with making a meal using both Saucy Mama Mustard and….buh-buddah-buh!…beans.

I know. Fish AND beans in a pie!!? Seriously, it’s like a trip to England via your mouth. In your mouth? Whatever, I know you follow…

But really, we’re talking creamy white beans and tender, flaky fish enrobed in a light, herby sauce with just a subtle tang of mustard. Plus a rainbow of veggies and a pretty, pastry crust. And it’s s000, sooooooo simps.

In fact, I highly recommend potting a pie right this very second — or maybe entering the Saucy Mama Mustard Giveaway, first (it’s open until June 29th!), and then pie-ing your piehole like you know you wanna. (Did that sound right? I think I’m just gonna go with it…)

Happy Saturday!

Dilled Salmon & White Bean Pot Pies | the pig & quill

Dilled Salmon & White Bean Pot Pies | the pig & quill

Dilled Salmon & White Bean Pot Pies | the pig & quill

Dilled Salmon & White Bean Pot Pies
By Emily Stoffel
Cook time: about an hour, including prep  | Serves: 4

Note: I couldn’t decide whether to make this recipe in small ramekins or larger crocks, so I did both — but either way, this recipe probably serves about 4-5 hungry people. I suppose you could also do one large top-crust-only pie, which would be only slightly less charming but just as delicious. Regardless, cut the prepared pie crust so it’s just large enough to drape the edges of the dish(es) you’re using and you’re good to go! Cute little fishy friends made with excess dough scraps are totally optional. 🙂


  • 2 T light cooking oil, divided
  • 2 T quick-mixing flour, such as Wondra
  • 2 carrots, peeled and chopped
  • 1 large yellow onion, diced
  • 1/2 cup dry Marsala wine
  • 1.5 cups good chicken stock
  • 1/4 cup Saucy Mama Dill Mustard
  • 1 cup frozen green peas
  • 1 can (15 oz) cannellini beans, lightly drained
  • 1 tsp fresh dill, minced
  • 8-10 ounces fresh salmon, cut into 1″ cubes
  • 1 premade pie crust
  • 1 T mayonnaise
  • salt and pepper


Preheat oven to 400F and bring refrigerated pie dough to room temperature.

In a medium pot or Dutch oven, heat 1 T oil over medium-high heat. Add onion, carrot and a generous sprinking of salt and pepper and sweat veggies until onions are translucent, about 5 minutes. (Do not let veggies brown.)

Add remaining tablespoon of oil to veggies and sprinkle over quick-mixing flour. Stir to combine. Cook briefly until flour just begins to smell nutty (about 30 seconds). Add wine, chicken broth and mustard. Bring mixture to a boil, then reduce heat and allow to simmer, uncovered, for 10-15 minutes. Sauce should have thickened to a gravy-like texture. (Think brown gravy, not sausage gravy…) Meanwhile, toss salmon cubes generously with salt and pepper and unroll premade dough.

When sauce is thickened, add salmon, cannellini beans, green peas and fresh dill. Return to a simmer and cook an additional 5 minutes or until salmon is almost cooked through.

Ladle mixture into serving dishes of choice (see note) and brush edge of ramekins or pie plate with mayonnaise. Top with pie dough (cut to shape, accordingly) and lightly brush entire crust with mayo. Decorate with dough scraps, if desired.

Place pie(s) on a rimmed baking sheet and bake in preheated oven for 15-20 minutes or until crust is golden brown and filling begins to bubble. Let cool slightly before serving.


P.S. Enter the Giveaway!

P.P.S. I received three Saucy Mama mustards for the creation of recipes in the  Saucy Mama Sliced competition. As always, I recommend only those items that I truly find to be a good fit in The Pig & Quill kitchen, and any opinions expressed across the site are 100% my own.

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2 Comments on “Dilled Salmon & White Bean Pot Pies”

  1. Pingback: SLICED: Round 2 Entrees from Zestuous

  2. Pingback: Gorgonzola Grilled Plums with Maple Syrup & Chilies | the pig & quill

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