In a bowl, combine the flour, baking powder and salt. With a pastry cutter, add the butter and mix until it forms pea-sized pieces. Add the sour cream and mix by hand to moisten the dry ingredients until a ball begins to form. Shape the dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
In a large non-stick skillet over medium heat, soften the onion, celery, garlic and pepper in the oil. Add the potatoes, corn, tomatoes, tomato paste, cornstarch and cilantro. Bring to a boil and let simmer for 10 minutes. Add the salmon and continue cooking for 2 minutes. Add the shrimp. Season with salt and pepper and stir gently. Transfer to an 11 x 8-inch (28 x 20 cm) baking dish. Set aside.
With the rack in the middle position, preheat the oven to 350°F (180°C).
On a floured work surface, roll out the dough into a rectangle larger than the baking dish, approximately 13 x 10-inch (33 x 25 cm). Cover the filling with the dough. Fold excess dough inward, pressing on the edge of the baking dish. Brush with milk. Make 3 incisions in the dough.
Place the baking dish on a baking sheet. Bake for about 45 minutes or until the pastry is golden brown. Let rest 10 minutes.
Cilantro Sour Cream
In a bowl, combine all the ingredients.
Serve the pot pie with the cilantro sour cream and
a green salad.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.