Fish Pot Pie Recipe
This easy fish pot pie recipe offers a modern twist on a classic comfort food, blending the flavors of tender fish with a rich, creamy filling, all encased in a flaky puff pastry crust. With simple ingredients and clear instructions, this dish is perfect for both weeknight dinners and special occasions.
Equipment
- 1 Large skillet
- 1 whisk
- 1 pie dish
- 1 Oven
Ingredients
For the Filling:
- 1 lb white fish fillets white fish fillets
- 1 cup frozen peas and carrots
- 1 small 0nion finely chopped
- 2 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cup milk
- 1/2 cup fish or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon lemon zest
For the Crust:
- 1 sheet puff pastry, thawed
- 1 beaten egg thawed
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Prepare the Filling:
- In a large skillet, melt butter over medium heat. Add chopped onions and garlic, sautéing until soft and translucent.
- Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk and broth, cooking until the mixture thickens.
- Season with salt, pepper, thyme, paprika, and lemon zest.
- Add the fish chunks and cook for 5 minutes until they begin to turn opaque.
- Stir in the frozen peas and carrots, then remove the skillet from heat.
Assemble the Pot Pie:
- Transfer the fish filling into a pie dish.
- Roll out the puff pastry and place it over the filling, trimming the edges to fit the dish. Press the edges down to seal.
- Brush the pastry with the beaten egg for a golden, glossy finish. Make a few small slits in the pastry to allow steam to escape.
Bake:
- Place the pie dish in the preheated oven and bake for 35-40 minutes or until the pastry is golden brown and crispy.
- Let the fish pot pie cool for a few minutes before serving.
Notes
Fish pot pie is a comforting dish that combines the flaky, buttery goodness of a traditional pot pie with the rich flavors of tender fish. This dish is believed to have originated in the coastal regions, where fresh seafood is abundant. Over time, it has become a popular comfort food across various cultures. Whether you’re a seafood lover or just looking for a unique twist on a classic pot pie, this fish pot pie recipe is sure to satisfy your cravings.
Yes, you can prepare the filling and store it in the fridge for up to 24 hours before assembling and baking. Can I freeze fish pot pie?
Absolutely! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven until warmed through.
Tips and Variations
- Fish Substitutes: Feel free to use other types of fish like salmon or tilapia for different flavors.
- Vegetable Variations: Swap peas and carrots for corn, green beans, or mushrooms based on your preference.
- Herb Enhancements: Fresh dill or parsley can be added for an extra burst of flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 410 |
| Protein | 25g |
| Fat | 22g |
| Carbohydrates | 32g |
| Fiber | 3g |
| Sugar | 4g |
| Sodium | 760mg |
Conclusion
This fish pot pie is not only a hearty and satisfying meal but also a delightful way to enjoy seafood. The combination of tender fish, creamy filling, and flaky crust makes it a favorite for family dinners. It’s an easy recipe that can be customized to suit your tastes, making it a versatile addition to your recipe collection.FAQs
Can I make this fish pot pie ahead of time?Yes, you can prepare the filling and store it in the fridge for up to 24 hours before assembling and baking. Can I freeze fish pot pie?
Absolutely! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. Reheat in the oven until warmed through.
