Salmon Pot Pie Casserole with Cornmeal Biscuits

Bet your hungry peeps will beg you to make this one again and again!!
(serves 8)

Cornmeal Biscuits:
2 cups all-purpose flour
1/2 cup cornmeal
2 t. baking powder
1/2 t. kosher* salt
1/4 cup shortening
1 cup buttermilk

Salmon Pot Pie:
1 egg, lightly beaten
3 T. Kerrygold* butter
1 T. EVOO
2 med. leeks, washed, white and light green parts, chopped (1 cup)
8 oz. cremini mushrooms, stemmed and halved or quartered if large (3 cups)
3 cloves garlic, minced
1/4 t. kosher* salt
1/2 t. freshly* ground pepper
1/4 cup all-purpose flour
2 cups low sodium* chicken broth
1/4 cup whipping cream
1&1/2 cups fresh or petite frozen peas (I love Trader Joe's*)
2 large organic* carrots, thinly sliced
1 cup broccoli florets
1 lb. wild caught* salmon fillet, skinned and cut into 1" cubes
3 T. chopped fresh dill weed

1. Preheat oven to 400. Prepare Cornmeal Biscuits: In a large bowl, combine the flour, cornmeal, baking poser and salt. Cut in the shortening until pea-size. Stir in buttermilk. Turn out onto a floured surface. Knead gently 10-15 strokes or until dough comes together. Pat to 3/4" rounds, repatting as needed. Place 8 rounds on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 mins. or until lightly golden. Remove from the oven. Heat butter and oil in a large skillet over med. heat. Add leeks; cook and stir 4 mins. Stir in mushrooms, garlic, freshly ground pepper, and salt. Cook and stir 4-6 mins. or until liquid evaporates and mushrooms are just brown.

2. Stir flour into leek mixture; stir 1 min. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients, bring to boiling. Transfer to a 2 qt. baking dish.

3. Arrange partially baked biscuits on top. Bake 15-20 mins. or until biscuits are golden brown.

"You are free to choose, but you are not free from the consequence of your choice."

Have Fun and Happy Friday!!

Love,

MM