Healthy miso salmon individual pot pies (gluten free)

Western dish of potpie meet with a local traditional food of Hokkaido, “Salmon Chan-chan Yaki (鮭のちゃんちゃん焼き)
These crunchy gluten free individual pot pies are filled with nice fragrant miso flavored filling and are packed with all the food stuffs of vegetables, salmon and fermented soybean, miso.
It is made gluten free, egg free and dairy free and great as lunch, light dinner or even as a snack!

Miso salmon potpie
I have special affection to potpie.
It was while I lived in Australia back in 2008when I first tried it  and was amazed how tasty it was!
“Proper” potpie did not exist in Japan or at least I had never eaten like that so  even that was somewhat cheap frozen one, it was fun, exciting and tasty for me.
Since then while I lived in Australia and Canada where potpie is always available, I would have it as a “treat” when there is a special occasion, like after finishing exam or assignment of school.
You know there are tons of potpie recipes on the internet.
They may have small variations in regards to flavor, ingredients or process of making it  but  they are similar and I wanted to create something very unique.
And I thought, what if I fuse western dish of potpie and Japanese dish? Isn’t hat interesting?
But I did not want to just randomly combine any dish with potpie. It HAS TO go well with buttely, crunchy crust and also be healthy!
And this Miso salmon potpie is the one that had passed these creteria!

The idea of miso salmon and vegetable filling comes from traditional local food of Hokkaido( big “island” that locates northern part of Japan), “Sake no chan- chan yaki 鮭のちゃんちゃん焼き”. 

Sake no chan- chan yaki ” is a dish that salmon and vegetables are cooked with  with miso and other seasonings and is now popular not only in Hokkaido but also throughout Japan because it is delicious, easy to cook, and great way to consume vegetables.


Key points of making miso salmon pot pie

The Crust;

The crust of this potpie is gluten free. I used my own ‘all purpose’ gluten flour blend of brown rice flour, potato flour and tapioca flour but I believe you can use your favorite gluten free flour blend instead.
Making gluten free flour crust is a little tricky until you get used to handling it because it can fall apart easily without the “glue”(gluten). 
My tip is to use cling wrap to make it easy to handle the dough. 

Here is how to do.

TIP1; After dividing the dough into balls, place each dough between two piece of cling wrap and roll out. The dough is likely to fall apart between the wrap  but you can put it back easily in this way.

TIP2; To flatten the dough use flat surface of plate, pan, or a board. It is easier to do this way rather than rolling out especially after chilling in the fridge.
If the edge of the dough gets broken fold it toward the center. Also you can use your finger to gather it back. 

Brush the dough with mirin before you bake because the sugar in mirin will “burn” to give the potpie nice and brown color. (this way you don’t have to have half-used egg!)

Miso, sake ad mirin

The sauce; 

  • Mio
  • Cooking sake (rice wine)
  • Mirin

It really depends on the recipes what are exactly used but Miso is always the key ingredient. 
Miso is fermented soybean that is one of most well known traditional Japanese seasoning as many of you know. 
Because of its fermentation process, it adds nice and rich aroma to the dish (a.k.a “umami“, a fifth taste sense) making you feel satisfied by eating it.
Miso provides you many healthy benefits as a probiotic food and is also packed with nutrients such as many enzymes, several B vitamins, minerals. 

(Also read Health benefit of Shio-koji under Shio-koji turmeric chicken to know more about the benefit of fermented food. Miso and Siho-koji is made with same starter “koji”)

And sake (酒; rice alcohol) is another Japanese traditional seasoning along with mirin, which are both made from fermented rice and sweet rice respectively. 
Sake helps soften the protein rich food such as meet and fish as well as supressing the ‘odors’ which many of these ‘animal’ food has. 
On the other hand, mirin gives the food natural sweetness , teri(glossing) and tsuya(lustering) due to its higher sugar content. 
(all the sugar comes from fermentation of sweet rice by micro-organism)

Sake and mirin are different things.
Cooking sake may be difficult to find where you live, and in that case, use same amount of mirin  (it gets sweeter) or substitute with white cooking wine instead.
And when you choose mirin get the real” mirin without sugar, corn syrup or any additives.
“Real” or authentic mirin contains only koji (natural rice culture), sweet glutinous rice, and water. 

Miso salmonpotpie ingredients

The vegetables;

  • cabbage
  • carrot
  • Bok choy
  • onion
  • garlic 
  • Shimeji-mushroom 

You can use any vegetables of your like but the staple of chan-chan yaki is using cabbage.

Garlic and onion gives nice flavor to the mix and carrot provides another natural sweetness.
To balance out the color of the vegetable mix I used bok choy because really well in asian flavor including miso.

Miso salmon placed in the pie

The steps;

  1. Make pie crust
  2. Cut the vegetables and blend the sauce.
  3. Cook vegetables in the pan.
  4. Place the veggies and the crust in the pie cases.
  5. Bake for 20 minutes!!

Let me know your experience if you try this recipe. 

Please leave  your comments, suggestions or any questions. I look forward to hear from you!!

If you try this recipe add your photos on instagram and tag #living_my_nature!!

Thank you!!

Miso salmon potpie


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Healthy miso salmon individual pot pies (gluten free)

Western dish of potpie meet with a local traditional food of Hokkaido, "Salmon Chan-chan Yaki (鮭のちゃんちゃん焼き)
These crunchy gluten free individual pot pies are filled with nice fragrant miso flavored filling and are packed with all the food stuffs of vegetables, salmon and fermented soybean, miso!

It is made gluten free, egg free and dairy free and great as lunch, light dinner or even as a snack!
Course Appetizer, Breakfast, Dessert/ snack, Maindish
Keyword egg free, fish, gluten free, Japanese inspired, miso
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 small potpies
Author Mio


  • oven


Pie crust; (you can make doubled or tripled amount and freeze for later use:)

  • 120 g All purpose gluten free flour - see the recipe note (*1)
  • 1/4 tsp xanthan gum - omit your flour blend already contains it
  • pinch salt
  • 4 tbsp coconut oil
  • 2-3 tbsp cold water - see the recipe note(*2)
  • mirin to brown the crust

Miso salmon filling;

  • 4 small salmon fillets, diced - about 400g
  • 2 big cloves garlic
  • 1/2 onion - diced
  • 2.5 cups cabbage - diced
  • 1/2 medium carrot - diced
  • 1 cup bok choy - diced
  • 1 cup shimeji mushrooms - or other mushrooms, chopped
  • 1 tbsp coconut oil - for cooking
  • 2 tsp coconut oil - to finish
  • Mirin - to brush the crust

Miso sauce

  • 2 tbsp Cooking sake (rice wine) - see the recipe note (*3)
  • 2 tbsp Miso
  • 2 tbsp mirin


Make crust;

  • Blend flour(s), salt, and xanthan gum, (if using) in a large bowl.
    Using your fingers, work the coconut oil into the flour until it forms a crumbled texture.
    Very slowly add the cold water, and combine by hand until the water is absorbed and the dough becomes smooth ball. (about earlobe softness).
    Be careful not to add too much water otherwise it will get too soft!!
  • Separate the dough into 4 balls, wrap in plastic wrap, and place in the fridge while woking on the filling.

Make the filling.

  • Let's make the filling!
    Sprinkle pinch of salt over salmon evenly and leave for about 5 minutes.
    Blend all ingredients for miso sauce except for coconut oil.
    Pat the salmon with cooking paper to remove excess water.
    (see the recipe note;*4)
    Sprinkle black pepper and potato flour onto salmon dices.
  • Heat one table spoon of coconut oil in a pan over medium heat, add salmon and cook until the color of the surface changes.
    Add garlic and onion, cook until fragrant .
    Stir in carrot, cabbage, mushroom and bok choy, cover the pan and cook for 3-4 minutes over low-medium heat.
  • Uncover the pan, pour over the miso sauce mix over the vegetable and salmon, stir and cook with higher heat until the sauce becomes evaporated to get nice consistency for about 1 minutes.
    Be careful not to let it completely dry and leave some liquid.
    Finish with 2 teaspoons of coconut oil and stir. (this create really nice harmony of aroma between coconut oil and miso)
    Divide the filling into each pie pan/ramekin.
  • Preheat the oven to 200℃ (390°F)
  • Remove the dough from the refrigerator.
    Place a ball between two sheet of cling wrap or parchment paper.
    Using a flat surface of pot, plate or pan, flatten the ball between or roll the ball out.
    Remove the top piece of parchment paper/cling wrap and flip the dough circle on top of a salmon filling, and remove the other piece of paper/ cling wrap .
    Repeat the same processes on other dough and the fillings.
  • Brush the tops of the pot pies with mirin using pastry brush.
  • Place each potpie on a baking pan and bake for 20-25 minutes or until the crust becomes darker color.


*1; You can use all purpose gluten free flour blend like this.
*2: Make sure to add little by little so that you will not end up adding too much!
*3; If you do not have "real" cooking sake (see the description in the The sauce section above), use same amount of mirin for sake  or white cooking wine instead. 
If you use all mirin the end result will be much sweeter. 
*4; Sprinkling the salt over fish helps removing excess liquid and reducing fishy smell.

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Thank you!

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