Updated: Jun 28
This Sourdough Discard Salmon Pot Pie is a fabulous way to use up your sourdough starter! The discard creates a decadent but simple, buttery top crust that's flaky and bakes up beautifully. This recipe skips the bottom crust, as a sometimes fussy aspect of pot pie that isn't necessary for outstanding flavor and texture. The top crust paired with an easy, vegetable-stuffed filling with Kvarøy Arctic salmon creates an ultra comforting, from-scratch dinner that's perfect for the colder months.
Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.
This post is part of a paid partnership with Kvarøy Arctic. After trying their salmon, taking a virtual tour of their aquaculture facility, and being impressed with their commitment to sustainability, I decided to partner with Kvarøy to promote a product I'm a huge fan of.
Sourdough Discard Salmon Pot Pie
Makes one 9-inch pot pie
This recipe requires a mixing bowl, measuring cups, plastic wrap, a large pot or high-sided skillet, a 9-inch pie dish, and a sheet pan
For the crust
1 cup flour
1 teaspoon granulated sugar
1 stick (8 tablespoons) cold unsalted butter cut into chunks
1/4 cup unfed starter discard
For the filling
1 medium-sized sweet potato
2 tablespoons olive oil
1 medium white onion
3 cloves of fresh garlic
4 large handfuls of fresh spinach (about 6 cups)
1/2 cup Mascarpone cheese, or cream cheese if you can't find Mascarpone
2 tablespoons Dijon mustard
1/4 cup dry white cooking wine
1/2 cup vegetable broth
1/2 tsp salt
1/2 tsp pepper
1 egg beaten
Make the dough:
1. In a medium-sized bowl, mix 1 cup flour and 1 tsp sugar.
2. Using a pastry cutter (or your hands), cut the 8 tbsp of cold, unsalted butter into the flour mixture until pebble-sized pieces remain.
3. Add 1/4 cup unfed starter discard to the flour and butter mixture. Mix and knead gently until the dough comes together and forms a ball. You may need to add 1- 2 tablespoons of water to make sure the dough comes together, depending on your sourdough starter.
4. Wrap the ball of dough tightly with plastic wrap and place in the fridge for at least 2 hours. I often make this dough the day before and leave it in the fridge overnight to work with the following day. *Note: If you want to make this dough ahead and freeze it to use later, you can. Just be sure to take the dough out of the freezer and place it in the fridge a full day before you plan to bake with it so it can fully defrost.
5. While the dough is resting in the fridge, heat the oven to 425 F and prick a medium-sized sweet potato with a fork. Bake the sweet potato on a baking sheet for about 45 minutes, until soft. Set aside to cool.
Make the filling:
6. When the sweet potato is done and your dough has rested in the fridge for at least 2 hours, remove the dough from the fridge to warm a bit while you prepare the rest of the filling.
7. Prep the vegetable for the filling: Peel and dice 1 medium white onion. Peel and mince 3 cloves of fresh garlic.
8. Preheat the oven to 400 F.
9. In a large high-sided pan or a pot, heat 2 tbsp olive oil over medium heat.
10. Add 1 medium diced onion to the pot and sauté for 2-3 minutes until soft and translucent.
11. To the softened onions add 4 large handfuls of fresh spinach (about 6 cups) and 3 minced cloves of garlic. Sauté for 1-2 minutes.
12. Once the spinach is soft and the garlic fragrant, add in ½ cup Mascarpone cheese, 2 tbsp Dijon mustard, 1/4 cup white wine, ½ cup vegetable broth, ½ tsp salt, and ½ tsp pepper. Stir well to combine.
13. Peel the now cooled sweet potato, chop roughly, and add to the pan. It should be soft so that it comes apart a bit when stirred into the mixture. This will contribute to an extra creamy filling.
14. Remove the pan from the heat and stir in 1 lb of Kvarøy Arctic salmon, skinless and cut into one-inch pieces.
Assemble the pot pie:
15. Add salmon and sweet potato mixture to a nine-inch pie pan.
16. Lightly flour a counter top and roll out the dough until it's large enough to cover the pie pan.
17. Affix the dough to the pan to cover the filling, using your fingers or a fork to press the dough down onto the edges of the pan. Use a knife to cut any excess from around the edges and cut a few slits into the top.
18. Brush the top of the crust with the beaten egg to ensure it bakes up to that beautiful golden brown color.
19. Bake on the middle rack at 400 F for 30 minutes. Be sure to place a sheet pan underneath to catch any of the filling that may bubble over.
Serve warm and enjoy!