Cod Potpies with Dill Biscuit Crusts

1. 1

   Put oven rack in middle position and preheat oven to 450F.

2. 2

   Wash leek in a bowl of water, then lift out and drain well.

3. 3

   Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes.

4. 4

   Add flour and cook, stirring, 1 minute.

5. 5

   Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

6. 6

   Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes.

7. 7

   (Sauce will be thick.)

8. 8

   Remove pan from heat.

9. 9

   Whisk together flour, baking powder, and salt in a bowl.

10. 10

    Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal.

11. 11

    Stir in milk and dill with a fork until mixture just comes together.

12. 12

    Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times.

13. 13

    Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.

14. 14

    Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.

15. 15

    Bring sauce to a simmer and stir in fish, then divide among ramekins.

16. 16

    Top each ramekin with a biscuit, then brush biscuits with melted butter.

17. 17

    Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.

18. 18

    *Available at Bridge Kitchenware (800-274-3435).

* Per serving · 4 servings · Values may vary.