Hearty Salmon Pie

Hearty Salmon Pie

An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.

20 min. prep time
6 servings
151 Rating



3/4 cup finely crushed dried crumbly-style herb seasoned stuffing


2 cups crushed dried crumbly-style herb seasoned stuffing
4 ounces (1 cup) shredded Cheddar cheese
1 cup water
1/2 cup milk
1 (16-ounce) can red salmon, drained, skin and bones removed, flaked*
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dry mustard


2 tablespoons cornstarch
1 1/3 cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 medium (2 cups) tomatoes, cubed 1/2-inch


Heat oven to 350°F.

Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.

Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.

Melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.

Cut pie into 6 wedges; serve sauce over wedges.

*Substitute 3 (6 1/8-ounce) cans tuna, drained, flaked.

Nutrition Facts (1 serving)

Calories: 630

Fat: 34g

Cholesterol: 170mg

Sodium: 1770mg

Carbohydrates: 54g

Dietary Fiber: 2g

Protein: 29g

Recipe #4797C©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I have been searching for this recipe. My deceased sister gave me the recipe probably 30 years ago. This smells wonderful and we loved it. Wouldn't you know, I lost it. Thank you for sharing it. I just need to buy stuffing crumbs. Despite the rain, off to the store I go.

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