4 tsp. butter
2 med. size potatoes, cut and peeled into 1/2 inch chunks
2 med. sized carrots, sliced
1 lg. onion, cut into 8 wedges
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dill weed
1 3/4 c. milk
1 (15 1/2 oz.) can salmon, drained and separated into bite sized chunks
1 c. frozen peas
1/2 (10 to 11 oz.) pkg. pie crust mix or ready made pie crust

Melt butter, cook potatoes, carrots and onion until almost tender, stirring frequently.

Stir in flour, salt and pepper, dill until blended. Cook 1 minute. Gradually stir in the milk and cook until mixture thickens slightly and boils. Gently stir in salmon and frozen peas. Spoon mixture into casserole dish. (Set aside.)

Preheat oven to 350 degrees. Get crust ready for 1 crust pie.

Place crust on top of casserole dish. Leave 1 inch overhang. Fold edge under and gently press all around to make edge stand up. Bake 30 to 35 minutes until golden and hot. 540 calories per serving. Serves 4 or 5.