Cod Pot Pie Pies with Dill Biscuit Crusts
Dive into comfort food bliss with these Cod Pot Pie Pies with Dill Biscuit Crusts, a sophisticated twist on a classic favorite. Flaky, tender chunks of cod are enveloped in a creamy, herb-infused sauce with vibrant vegetables like carrots, celery, and peas, creating a symphony of flavors in every bite. The crowning glory? A buttery, golden biscuit crust studded with fresh dill that adds an irresistible touch of freshness, perfectly complementing the rich filling. With individual portions baked in ramekins, these pot pies are as elegant as they are satisfying, making them ideal for cozy weeknight dinners or impressive dinner parties. Quick to prepare and utterly indulgent, this recipe brings together the best of seafood and homestyle baking in one unforgettable dish.
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Recipe Information
Ingredients
- 500 g Cod fillets (boneless, skinless)
- 60 g Unsalted butter
- 40 g All-purpose flour
- 500 ml Fish or chicken stock
- 120 ml Heavy cream
- 60 g Celery (finely diced)
- 60 g Carrots (finely diced)
- 80 g Green peas (frozen or fresh)
- 15 g Fresh dill (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 g All-purpose flour (for biscuit crust)
- 2 tsp Baking powder
- 0.5 tsp Salt (for biscuit crust)
- 80 g Unsalted butter (cold, cubed)
- 120 ml Milk
- 10 g Fresh dill (minced, for biscuit crust)
Instructions
Preheat your oven to 200°C (400°F).
Cut the cod fillets into bite-sized chunks and set aside.
In a large saucepan over medium heat, melt the butter. Add diced celery and carrots and cook for 5 minutes until slightly softened.
Stir in the flour and cook for 1-2 minutes to form a light roux.
Gradually whisk in the fish or chicken stock, ensuring no lumps form. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
Lower the heat and stir in heavy cream, peas, chopped dill, salt, and pepper. Add the cod pieces to the mixture and gently fold to coat. Remove from heat and set aside to cool slightly.
In a mixing bowl, combine flour, baking powder, and salt for the biscuit crust. Add cold, cubed butter and use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the minced dill and milk, mixing just until the dough comes together. Avoid overmixing.
Divide the cod filling evenly among four ramekins or ovenproof bowls.
On a lightly floured surface, roll out the biscuit dough and cut rounds large enough to cover each ramekin. Place the dough rounds on top of the filling, pressing the edges gently to seal.
Make a small slit in the center of each crust to allow steam to escape, and bake the pies in the preheated oven for 20-25 minutes, or until the crusts are golden brown and cooked through.
Remove from the oven and let cool for a few minutes before serving. Enjoy your Cod Pot Pie Pies with Dill Biscuit Crusts!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1658 mg | 72% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.3 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 749 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
