1 lb. High Liner® wild pacific salmon fillets, thawed
2 tbsp. olive oil
8 oz. Cremini mushrooms, quartered
2 carrots, cut in 1/4-inch thick coins
2 ribs celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp. each salt and freshly ground pepper
2 tbsp. all-purpose flour
3 cups milk
4 oz. plain, brick-style cream cheese, cut into cubes
1 tbsp. Dijon mustard
pinch of nutmeg
1 cup peas
1 cup corn
2 tbsp. chopped fresh dill
1 sheet pre-rolled puff pastry (about 10-inch)
1 egg
1 tbsp. water

Cut salmon into 1-inch pieces and set aside. Heat oil in large skillet set over medium-high heat. Sauté mushrooms, carrots, celery, onions, garlic, salt and pepper for 5 to 8 minutes or until vegetables start to soften and turn golden. Sprinkle flour over top. Stir for 1 minute; reduce heat to medium. Stir in milk. Cook, stirring constantly, for 5 to 7 minutes or until mixture begins to simmer and thickens slightly.

Stir in cream cheese, mustard and nutmeg until smooth. Reduce heat to low. Stir in peas, corn and salmon. Simmer, covered, for 3 to 5 minutes or just until fish just starts to flake. Stir in dill.

Preheat oven to 425°F. Divide filling among 4 individual oven-proof crocks. Cool slightly. Beat egg with water; set aside. Lightly dust clean work surface with flour. Place the pastry on top and cut into 4 even squares. Place a piece of pastry on top of each crock, pressing gently to adhere. Brush pastry with egg wash. Cut 2 steam vents in the center of each pie.

Place the crocks on a baking sheet. Bake at 425°F for 15 to 20 minutes or until filling is bubbling and pastry is golden brown. Let stand 5 minutes before serving.

Note: If you can't find puff pastry, Crescent roll pastry will also work as a topping for these pot pies.

Submitted by: High Liner Foods