Salmon Pot Pie Casserole

Ingredients

• 1 recipe Cornmeal Biscuits
• 1 egg, lightly beaten
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 medium leeks, washed and white and light green parts chopped (1 cup)
• 8 ounces shiitake or cremini mushrooms, stemmed and halved or quartered if large (3 cups)
• 3 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup whipping cream
• 1 1/2 cups fresh or frozen peas
• 2 large carrots, thinly sliced
• 1 cup broccoli florets
• 1 pound salmon fillet, skinned and cut into 1-inch cubes
• 3 tablespoons chopped fresh dill weed

Directions

1. Preheat oven to 400 degrees F. Prepare Cornmeal Biscuits. Place on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 minutes or until lightly golden. Remove from oven. Heat butter and oil in large skillet over medium heat. Add leeks; cook and stir 4 minutes. Stir in mushrooms, garlic, black pepper, and salt. Cook and stir 4 to 6 minutes or until liquid evaporates and mushrooms are just brown.
2. Stir flour into leek mixture; stir 1 minute. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients; bring to boiling. Transfer to 2-quart baking dish.
3. Arrange partially baked biscuits on top. Bake 15 to 20 minutes or until biscuits are golden brown and salmon flakes easily.