Super Easy Fish Pot Pie Recipe
Description
Fish pot pie is a classic dish but it can often take a while to make. This quick and easy version is a delicious, comforting meal that is perfect for busy weeknights. The creamy sauce, fragrant herbs, and succulent fish create an irresistible combination that the whole family will love. In this recipe, we use store-bought puff pastry for the top and bottom of the pie and fill it with a creamy filling of fish, veggies, and herbs. Serve it with a green salad for a delicious, healthy meal.
Prep Time
This fish pot pie is incredibly easy to make, and it only takes about 10 minutes of preparation time. You'll need to get the ingredients ready, pre-heat the oven, and assemble the pie. The total prep time is only 10 minutes, making this a great meal for busy weeknights.
Cook Time
The cook time for this fish pot pie is about 30 minutes. Once the pie is assembled, it needs to bake in the oven for 25-30 minutes, until the top is golden brown and the filling is bubbly. It’s important to make sure the filling is cooked through before serving, so you may need to give it an extra few minutes in the oven if it isn’t cooked through when you check it.
Ingredients
- 1 sheet of puff pastry, thawed
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1 cup of heavy cream
- 1/2 cup of vegetable or chicken stock
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of cod or mahi-mahi fillets, cut into cubes
- 1 egg, beaten
Instructions
Preheat oven to 375°F. Grease a 9-inch pie plate with butter or non-stick spray.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, until softened. Add the peas and corn and cook for an additional 2 minutes.
In a small bowl, whisk together the cream, stock, thyme, oregano, salt, and pepper. Add the cream mixture to the skillet and bring to a simmer. Add the cubed fish and stir until combined. Simmer for 8-10 minutes, until the fish is cooked through and the sauce has thickened.
Lay one sheet of puff pastry in the bottom of the prepared pie plate. Pour the filling into the pastry-lined pie plate. Top with the second sheet of puff pastry and crimp the edges to seal. Brush the top with the beaten egg.
Bake for 25-30 minutes, until the top is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.
Equipment
- Skillet
- 9-inch Pie Plate
- Small Bowl
- Whisk
Notes
If you don’t have fresh herbs on hand, you can substitute with 1/2 teaspoon of dried thyme and 1/2 teaspoon of dried oregano.
Nutrition: Per Serving
- Calories: 551
- Fat: 33 g
- Carbohydrates: 33 g
- Protein: 25 g
- Sodium: 710 mg
- Fiber: 4 g
Recipe Tips
This fish pot pie is a great way to use up any leftover cooked fish you have in the fridge. You can also use any other white fish such as haddock, halibut, or tilapia. If you’re looking for a vegetarian option, you can substitute the fish with an equal amount of cooked and drained chickpeas. You can also add other vegetables such as carrots and mushrooms to the filling.
This fish pot pie is a delicious, comforting meal that is perfect for busy weeknights. It’s easy to make and full of flavor, and it’s sure to become a family favorite. Enjoy!
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