Easy Creamy Fish Pot Pie
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
674 kcal
-
Course
Main Course
-
Cuisine
British
Easy Creamy Fish Pot Pie
Description
This recipe begins by sautéing finely chopped onion in cooking oil and butter until softened, then stirring in flour to form a roux. Broth and softened cream cheese are gradually added to create a thick, creamy sauce. The sauce is simmered until very thick, then removed from heat to stir in chunks of fish, fresh lemon juice, parsley, dried dill, salt, and pepper.
4 ramekins are filled with the fish mixture and topped with pastry disks cut from puff pastry. The tops are pierced with a knife to vent steam, brushed with milk for a golden glaze, and baked at 200ºC (390ºF) until the pastry is puffed and golden brown.
The final dish offers flaky fish pieces in a rich, tangy, herb-tinged cream sauce with a crisp, buttery crust. Variations in fish types are possible, allowing for mixing firm white fish with smoked varieties or shellfish for texture and flavor diversity.
The notes suggest using low-fat cream cheese softened to room temperature for easier melting and recommend shrimp stock or seafood broth for depth of flavor. Milk or beaten egg can be used to glaze the pastry according to preference.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion finely chopped
- 1 tablespoon butter
- ⅓ cup all-purpose flour
- 1 ½ cups broth see note 1, or stock
- ½ cup cream cheese see note 2, softened
- 1.7 lb fish - see note 3
- 1 tablespoon lemon juice fresh
- 1 tablespoon parsley chopped
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 heet puff pastry
- 1 tablespoon milk - to glaze pastry (see note 4)
Instructions
- Preheat oven to 390ºF/200ºC.
- Heat the oil in large frying pan and add the chopped onion.
- Sauté the onion for 2 minutes until softened. Add the butter and let it melt.
- Add the flour to the onion and stir well, then cook for a minute.
- Combine the broth/stock and cream cheese, then slowly pour it over the onion mixture.
- Bring the sauce to a simmer and cook for 5-6 minutes until very thick.
- Remove the pan from the heat then add in the fish chunks, lemon juice, herbs and seasonings.
- Use the top of one of your ramekin to cut out 4 disks from the pastry sheet.
- Spoon the fish mixture into the 4 ramekins and top each with a pastry disk.
- Use a sharp knife to pierce the top of each pie and then use a pastry brush to glaze the top of each pie with a little bit of milk.
- Bake the pies for 20-25 minutes until golden and puffed up.
Notes
- Select one to three types of fish totaling about 1.7 lb (800g), such as cod, pollack, haddock, or shrimp, to suit taste.
- Use room-temperature, softened cream cheese to ensure it melts smoothly into the sauce.
- Seafood or shrimp stock enhances the sauce flavor, but vegetable broth may be used if preferred.
- Glaze the pastry tops with milk or beaten egg for a shiny, golden finish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 37g | 12% |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 120mg | 40% |
| Sodium | 813mg | 34% |
| Potassium | 743mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 457IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
