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How to Make White Fish Pot Pie - A Step-by-Step Guide

White Fish Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner or a special weekend meal. This recipe takes simple, flaky white fish and combines it with a creamy, savory sauce and a buttery crust for a satisfying and delicious meal. Whether you're looking for a new way to enjoy fish or simply want to switch up your usual pot pie routine, this recipe is sure to become a new favorite in your household.

One of the best things about making White Fish Pot Pie i...

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Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 ½ pounds mahi mahi
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium russet potato, peeled and cubed
  • 3 stalks celery, halved lengthwise and sliced
  • 1 large carrot, diced
  • 2 medium leeks, halved lengthwise and sliced
  • 2 cloves garlic, minced
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • ½ medium lemon, juiced
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • ⅛ cup chopped fresh chives
  • 1 medium egg, beaten

Information

  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut pastry into 6 rectangles and place on a baking sheet.
  • Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.
  • Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter.
  • When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.
  • Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat.
  • Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.
  • Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

    • Nutrition

    401 cal.

    • Total Fat: 23g
    • Saturated Fat: 8g
    • Cholesterol: 102mg
    • Sodium: 532mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 13mg
    • Calcium: 108mg
    • Iron: 3mg
    • Potassium: 696mg

    Categories

    Appetizer recipes
    Main recipes
    Seafood recipes
    Comfort food recipes
    Pie recipes