Salmon pot pie in white oval casserole dish on cooling rack with spoon.

Salmon Pot Pie with Leek, Spinach & Sweet Potato (Puff Pastry)

This cosy Salmon Pot Pie is packed full of delicious, healthy ingredients.  In addition to the salmon, the filling contains sweet potato, leek and spinach and a super easy to make, low fat white sauce.  The crispy top consists of light and delicious puff pastry.
Course Dinner
Cuisine International
Keyword pie, salmon
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
Author Monika Dabrowski


  • 450 g salmon fillet
  • 1 sheet ready to roll puff pastry, approx. 300 g, at room temperature
  • 500 g sweet potato, approx. 1 large sw. potato peeled, cubed
  • 1 small/medium leek, finely chopped
  • 2 cups finely chopped fresh spinach
  • 2 tbsp olive or vegetable oil
  • 1 small egg, lightly beaten

For the sauce

  • 2.5 tbsp butter
  • 2 tbsp corn flour
  • 2/3 cup semi-skimmed/low fat milk
  • 4 tbsp fromage frais/fromage blanc or thick yogurt/sour cream *see Notes below
  • Fine sea salt and white pepper to taste


  • Bake the salmon, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with non-stick paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside.
  • Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 15 minutes. There should be no water left in the pot after 15 minutes (if the potatoes are still not fully cooked and there is no water left add a little more).
  • Fry the leek in 2 tablespoons of oil for 6-7 minutes until soft over a low heat stirring often. Add the spinach and continue cooking for another minute stirring all the time, until the spinach has reduced in size. Season and set aside.
  • To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add the milk, turn up the heat and whisk until the sauce thickens and starts bubbling up. Stir in the fromage frais, season to taste and remove from the heat. Combine with the leek and spinach mixture.
  • Preheat the oven to 425 F/ 220 C/ gas mark 7.
  • To assemble the pie place the sweet potato in a medium sized casserole dish. Top with salmon flakes. Add the spinach-leek sauce, tucking in between the potato and fish. Cover with puff pastry (one piece) gently pressing in around the edges to remove any air bubbles. Alternatively cut your pastry sheet into squares and make a pattern (as I have done). Brush the pastry with the beaten egg. Bake for 30 minutes.  If the pastry starts to brown too quickly cover the pie loosely with a sheet of tin foil for the final 10 minutes. Remove from the oven, set aside for 5 minutes and serve.


You can use salmon leftovers in this recipe.
Remember to bring the pastry up to room temperature so take it out of the fridge 30 minutes before making the recipe.
I recommend using naturally low in fat fromage frais (fromage blanc) to make the white sauce.  You can use very thick yogurt or sour cream, though bear in mind these are likely to have a higher fat content (especially the sour cream). Also, fromage frais does not curdle when cooked so it’s ideal in sauces.