COD POT PIE / PIES WITH DILL BISCUIT CRUSTS

Cod Pot Pie / Pies With Dill Biscuit Crusts image

Provided by Geema

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

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1 leek, white and pale green parts only
1/2 cup carrot, finely diced
1/4 cup celery, finely diced
3 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 lbs cod, cut into 3/4 inch chunks
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1 tablespoon melted butter
1/2 cup milk, plus
1 teaspoon milk
2 1/2 tablespoons fresh dill, chopped

Steps:

Preheat oven to 450°F.
Wash leek well and cut into 1/2 inch pieces.
Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
Add flour and cook, stirring, for 1 minute.
Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
Sauce will be thick.
Whisk together flour, baking powder and salt.
Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
Stir in milk and dill with a fork until mixture just comes together.
Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
Sprinkle cod with remaining salt and pepper.
Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
Top each ramekin with a biscuit then brush with melted butter.
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.