Salmon Pot Pie With Pecan Biscuit Crust Homemade pot pie is streamlined here by using store-bought pearl onions in a cream sauce as the foundation of the filling. The crust, made from a ready-made baking mix and plenty of crunchy pecans, is also fuss free-simply mix and pour. If desired, cooked chicken or turkey can be substituted for the salmon. Serves 6 Filling: 12 oz. small red potatoes 12 oz. salmon fillet 2 packages (9 oz. each) frozen pearl onions in cream sauce, thawed 1 cup frozen petite peas, thawed 1 stalk celery, finely chopped ¾ teaspoon dried tarragon ½ teaspoon ground black pepper Pecan Biscuit Crust: ½ cup milk 1 large egg 1 cup all-purpose baking mix 2/3 cup chopped Georgia pecans To make filling: in a medium saucepot, cover potatoes with water and heat to boiling; cook 20 minutes. Drain and spread potatoes on sheet pan to cool. Heat oven to 400°F. Butter a 9-inch deep-dish pie plate. Remove and discard skin from salmon; cut fillet into bite-size chunks. Place salmon pieces in large bowl and add thawed onions and their sauce, the peas, celery, tarragon, and black pepper, mixing well. When potatoes are cool enough to handle, cut into small cubes and add to salmon mixture. Spread mixture in pie plate. To make crust: in a small bowl, beat milk and egg to blend. Stir in baking mix and pecans just until moistened; do not over mix. Pour evenly over filling. Bake 22 to 25 minutes or until top is golden brown and filling bubbles. Cool 10 minutes before serving. Nutrition information per serving: protein: 20g; fat: 20g; saturated fat: 3g; carbohydrate: 35g; fiber: 4g; sodium: 492 mg; cholesterol: 72 mg; calories: 399. Source: Georgia Pecan Commission