Cod Pot Pie / Pies With Dill Biscuit Crusts Recipe

Name: Cod Pot Pie / Pies With Dill Biscuit Crusts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, white and pale green parts only; ½ cup carrot, finely diced; ¼ cup celery, finely diced; 3 tablespoons unsalted butter; 2 tablespoons flour; 1 ½ cups milk; ¾ teaspoon salt; ¼ teaspoon pepper; 1 14 lbs cod, cut into 3/4 inch chunks; 1 ½ cups flour; 1 tablespoon baking powder; ¾ teaspoon salt; 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes; 1 tablespoon melted butter; ½ cup milk, plus; 1 teaspoon milk; 2 ½ tablespoons fresh dill, chopped

Servings: persons

1 leek, white and pale green parts only
½ cup carrot, finely diced
¼ cup celery, finely diced
3 tablespoons unsalted butter
2 tablespoons flour
1 ½ cups milk
¾ teaspoon salt
¼ teaspoon pepper
1 14 lbs cod, cut into 3/4 inch chunks
1 ½ cups flour
1 tablespoon baking powder
¾ teaspoon salt
8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1 tablespoon melted butter
½ cup milk, plus
1 teaspoon milk
2 ½ tablespoons fresh dill, chopped

1
Preheat oven to 450F.
2
Wash leek well and cut into 1/2 inch pieces.
3
Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
4
Add flour and cook, stirring, for 1 minute.
5
Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
6
Sauce will be thick.
7
Whisk together flour, baking powder and salt.
8
Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
9
Stir in milk and dill with a fork until mixture just comes together.
10
Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
11
Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter.
12
(If you don't have a biscuit cutter, then a glass often works just as well.
13
).
14
Sprinkle cod with remaining salt and pepper.
15
Bring sauce to a simmer and stir in fish, then divide among 4 10 oz.
16
ramekins.
17
Top each ramekin with a biscuit then brush with melted butter.
18
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 leek, white and pale green parts only, ½ cup carrot, finely diced, ¼ cup celery, finely diced, 3 tablespoons unsalted butter, and more.

Yes, Cod Pot Pie / Pies With Dill Biscuit Crusts falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cod Pot Pie / Pies With Dill Biscuit Crusts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions