Roast Salmon Pot Pie - cooking recipe

Ingredients

12 ounces salmon fillets, with skin
1 medium sweet red pepper, diced
9 ounces frozen peas
1 lb new potato, about 6 potatoes,cooked,peeled and diced
1 1/2 teaspoons dill, fresh,minced
1/2 cup fat-free half-and-half
1 cup fat-free chicken broth, divided
1 1/2 tablespoons all-purpose flour
1/4 cup scallion, minced
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce
3 uncooked refrigerated reduced-fat crescent rolls

Preparation

Preheat to 400F.
Place salmon on baking sheet sprayed with cooking spray.
Roast salmon 10 minutes.
Remove from oven.
Salmon does not have to be cooked through.
Discard skin.
Cut salmon into bite-size pieces.
Set aside.
In medium-size pot sprayed with cooking spray, saute bell pepper 2 to 3 minutes.
Add peas, potatoes, dill, half-and-half and 3/4 cup chicken broth.
Simmer until peas are warmed, 5 minutes.
In a cup, stir together remaining 1/4 cup broth and flour.
Stir into pea mixture and cook until slightly thickened, 2 minutes.
Stir in salmon, scallions, salt, pepper and hot pepper sauce.
Pour into 2 1/2-quart casserole dish.
Arrange crescent rolls around inside edge of dish, leaving center clear.
Bake in oven until biscuits are browned, 10 minutes.