White Fish Pot Pie

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Description

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.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 ½ pounds mahi mahi
  • salt and 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
  • ½ teaspoon ground black pepper
  • ½ cup sour cream
  • ½ medium lemon, juiced
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • ⅛ cup chopped fresh chives
  • 1 medium egg, beaten

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Cut pastry into 6 rectangles and place on a baking sheet.
  3. Bake in the preheated oven until puffed and golden
  4. 15 to 20 minutes. Remove from the oven; leave the oven on.
  5. Meanwhile
  6. cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.
  7. Heat olive oil in a large pot or Dutch oven over medium heat. Add potato
  8. celery
  9. and carrot. Cook
  10. stirring occasionally
  11. until just tender
  12. about 8 minutes. Add leeks and let soften
  13. about 3 minutes. Add garlic and cook until fragrant
  14. about 30 seconds. Add butter.
  15. When butter has melted
  16. add flour and whisk for 1 minute. Slowly whisk in milk and water
  17. then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.
  18. Reduce heat to a simmer
  19. and cook until mixture thickens slightly
  20. 3 to 4 minutes. Whisk in sour cream
  21. lemon juice
  22. and Dijon. Add fish and cook over low heat until fish flakes easily with a fork
  23. 7 to 8 minutes. Stir in parsley and chives and remove from the heat.
  24. Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top
  25. and brush each one with beaten egg.
  26. Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly
  27. about 10 minutes. Let stand for 5 minutes before serving.

Prep Time: 25 mins

Cook Time: 55 mins

Total Time: 1 hr 25 mins

Servings: 8

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