Dilled Salmon Pie


(1) 9‑inch deep dish pie crust, defrosted if frozen
2 Tbsp. butter
2 medium onions, chopped
1 Tbsp. chopped fresh parsley
1/4 tsp. dried dill
3 Tbsp. all‑purpose flour
1/4 tsp. salt
1 cup milk
½ cup shredded Swiss cheese
15.5 oz. can salmon, drained and flaked
1/4 cup dry bread crumbs


Preheat oven to 400 degrees. Bake the unpricked pie crust for 5 minutes; remove and cool. Turn oven temperature down to 350 degrees.

In a medium saucepan, cook onions in 2 Tbsp. butter until translucent. Stir in parsley and dill. Blend in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon.

Pour mixture into pie crust. Sprinkle bread crumbs on top of pie. Bake at 350 degrees for 30 minutes or until set. Let stand 5 minutes before serving. Serves 6.