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Salmon Pot Pie

2/3 cup all-purpose flour
1/3 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
2 tablespoons butter or margarine, cut up
3 to 4 tablespoons cold milk plus 1 tablespoon for top

2 slices bacon, diced
1 cup chopped onions
1/4 cup chopped celery
2 tablespoons flour
1 can chicken broth plus water to equal 2 1/2 cups (14 1/2 oz)
1 cup diced, (1/2-inch) potatoes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pinch thyme
1 cup carrots, cut into thin strips
1 cup fresh or frozen corn, thawed
3/4 cup frozen peas, thawed
3/4 pound skinned salmon or orange roughy fillet, cut into 3/4-inch cubes
2 tablespoons chopped fresh parsley

Combine flour, cornmeal, baking powder and salt in medium bowl.
With pastry blender or 2 knives, cut in shortening and butter until
mixture resembles coarse crumbs. Sprinkle with milk, 1 tablespoon
at a time, tossing with fork until pastry holds together. Divide
dough into quarters. On lightly floured surface, roll each quarter
to 5-inch circle. Trim each to fit top of 1 1/2-cup ovenproof bowl,
cut vents. Place on cookie sheet, cover and refrigerate.

Heat oven to 425F. Cook bacon in saucepan over medium heat until
crisp. Remove bacon with slotted spoon. Discard all but 1 tablespoon
drippings. Add onions and celery to pan, cook 5 minutes. Add flour
and cook, stirring, 2 minutes. Add broth, potatoes, salt, pepper
and thyme. Bring to boil, reduce heat and simmer 5 minutes. Stir
in carrots, corn and peas, return to boil. Stir in fish and parsley.

Ladle filling into 4 ovenproof bowls. Top with pastry. Brush with
1 tablespoon milk. Bake on cookie sheet 20 to 25 minutes, until
tops are golden.


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