Name: Flaky White Fish Pot Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Cuisine: US
Ingredients: 1 sheet frozen puff pastry, thawed; 1.5 pounds mahi mahi, cut into 1-inch pieces; Salt and freshly 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; 0.5 teaspoon ground black pepper; 0.5 cup sour cream; 0.5 medium lemon, juiced; 1 teaspoon Dijon mustard; 0.25 cup chopped fresh parsley; 0.125 cup chopped fresh chives; 1 medium egg, beaten

Elevate your weeknight dinner with this comforting White Fish Pot Pie. Flaky puff pastry blankets a creamy, savory filling of tender mahi mahi, earthy potatoes, and delicate leeks. A touch of lemon and Dijon mustard brightens the rich sauce, creating a symphony of flavors that will delight your taste buds.

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C).

02

Step

Cut pastry into 6 rectangles and place on a baking sheet.

03

Step

Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.

04

Step

Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.

05

Step

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.

06

Step

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.

07

Step

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.

08

Step

Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.

09

Step

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.

For an even richer flavor, consider using fish stock instead of water.
Feel free to substitute other white fish, such as cod or haddock, for the mahi mahi.
If you don't have fresh herbs, dried herbs can be used. Use about 1 teaspoon of each.
Make ahead tip: The filling can be prepared a day in advance and stored in the refrigerator. Assemble the pot pie just before baking.

White Fish Pot Pie

Ingridients

Nutrition

Follow The Directions

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Adrien Fritsch

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