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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Let piecrusts stand at room temperature according to package directions.
In a large saucepan, melt butter over medium heat. Add onion, celery and bell peppers; sauté for 4 to 5 minutes or until vegetables are tender. Stir in flour, thyme, salt and cayenne. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in salmon, frozen peas and, if desired, parsley.
Divide salmon mixture among six individual baking dishes, such as 10- to 14-ounce au gratin dishes or ramekins. Unroll piecrusts onto a lightly floured surface. Roll each piecrust into a 13-inch circle. Using a fluted cutter, cut six circles or ovals 1 inch larger than the top of the dishes.
Place piecrust over hot salmon mixture in each dish. Brush piecrust with egg.
Bake for 20 to 25 minutes or until crusts are golden brown. Let stand for 10 minutes before serving. If desired, garnish with fresh thyme sprigs.