WHITE FISH POT PIE
This white fish pot pie with mahi mahi, potatoes, and leeks is topped with golden brown puff pastry, making it a nice twist on a classic pot pie.
Provided by Kate Zelensky
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- 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 Facts : Calories 400.6 calories, Carbohydrate 27.7 g, Cholesterol 102 mg, Fat 22.8 g, Fiber 2.1 g, Protein 21.7 g, SaturatedFat 7.8 g, Sodium 532.1 mg, Sugar 3.5 g
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