Salmon Biscuit Pies

servings: 6

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Ingredients

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.
HEAT milk to just below simmer in microwave or small saucepan.
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.
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.
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.
SERVE in biscuit cups or over split biscuits.

Share:

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.
HEAT milk to just below simmer in microwave or small saucepan.
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.
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.
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.
SERVE in biscuit cups or over split biscuits.