Salmon Biscuit Pies

6 steps

Updated at: Thu, 17 Aug 2023 04:49:43 GMT

Ingredients

6 servings

6whole-grain biscuits

large, or buttermilk “refrigerator”

1 ½ cupsmilk

2 tablespoonsSalted Butter

3 tablespoonsunbleached all-purpose flour

1 ½ cupsfrozen cubed butternut squash

1 cupfrozen peas

1 cupcorn kernels

fresh, or frozen

1 ½ teaspoonsfresh thyme

chopped, or 1/2 teaspoon dried thyme leaves, crushed

½ teaspoonsugar

½ teaspoonsalt

or more to taste

¼ teaspoonground black pepper

or more to taste

1 poundsalmon fillet

skin removed and cut into pieces

½ cupLowfat Plain Greek Yogurt

or Cabot Plain Greek Yogurt

Instructions

Step 1

PRESS biscuits down over upside-down large muffin pan to form “cups”, or place on baking sheet to make regular biscuits. Bake according to package directions.

Step 2

HEAT milk to just below simmer in microwave or small saucepan.

Step 3

MELT butter over medium heat in a large saucepan. Whisk in flour and cook, stirring for about 1 minute. A small amount at a time, whisk in hot milk, whisking until milk is absorbed and mixture is smooth after each addition. Continue whisking until sauce is simmering and thickened, about 2 minutes.

Step 4

ADD squash, peas, corn, thyme, sugar, salt and pepper, and cook for a few minutes longer, stirring often, until vegetables are heated through and squash is tender. Taste, adding more salt and pepper as needed.

Step 5

STIR in salmon and let cook, stirring, for 2 to 3 minutes or until opaque in center. Remove from heat and stir in yogurt. Rewarm if needed, but do not let sauce simmer to avoid curdling.

Step 6

SERVE in biscuit cups or over split biscuits.