Salmon Pie

We have a happy home when our freezer is full of Salmon! As much as we love to eat it, you have to mix it up every once in awhile. So several years ago I started using up our salmon supply in this yummy take on pot pie. If you use leftover salmon and mashed potatoes, it is so fast to get this on the table. Each time you make it you can mix it up a little by adding different veggies or cheese, this a staple recipe to add  what you wish.  This is a huge favorite in my house, now I pass it on to you.

Adapted from Emeril

2 cups cooked  salmon ( i mix smoked salmon in also)
1 Tbs EVOO
1 cup chopped onions
1 cup of veggie of choice( peas, mushrooms, or you can do veggie free)
1-2 cloves fresh garlic chopped fine or grated
1 TBS fresh dill chopped
2-3 cups leftover mashed potatoes
1 egg
1/2 cup heavy cream,half and half, or even whole milk
store bought top and bottom refrigerated pie crust ( you can make your own if you really want to)

Preheat oven to 350*
Heat a pan over medium heat and add oil to pan. Then cook onions in the oil until tender. Once the onions are cooked remove from heat and stir in garlic and dill along with salt and pepper to taste. At this point you can add your veggie of choice.
Add the onion mixture to a bowl and mix with the salmon. Add in potatoes, egg and cream to the salmon mixture and mix well to combine.
Place the bottom round of pie dough in a pie dish and fill with mixture. Then place the top round of pie dough on top and pinch together the dough around the pie. Bake for 30-35 mins.