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    Home > Meal Type > Main Dishes

    Easy Creamy Fish Pot Pie

    Updated: May 26th 2022 • Published: Oct 9th 2019 • 30 Comments

    Jump to Recipe SaveSaved!
    A spoon lifting up some fish pie from a ramekin with text at the bottom
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top
    two pot pies on a metal tray, one with a spoon lifting out the fish filling with text at the top
    two pictures of fish pot pie with text in the middle
    two pot pies on a metal tray, one with a spoon lifting out the fish filling with text at the top
    two pictures of fish pot pie with text in the middle
    two pictures of fish pot pie with text in the middle
    two pot pies on a metal tray, one with a spoon lifting out the fish filling with text at the top and bottom
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top and bottom
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top
    A spoon lifting up some fish pie from a ramekin with text at the top and bottom
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top
    two pot pies on a metal tray, one with a spoon lifting out the fish filling with text at the top and bottom
    a spoon lifting up the creamy fish filling from a pot pie, with text at the top and bottom

    These easy Fish Pot Pies are packed full of tender fish and a rich creamy sauce, then topped with a pastry disk and baked to golden perfection. 

    They can be made in advance or frozen ready for dinner next week. Easy to make, these Fish Pot Pies will be your new favorite comfort food.

    Creamy British Fish Pie is the comfort food of my childhood and this twist on the classic is something I love to make for the whole family.

    two fish pot pies, one with a spoon in the creamy filling on an old baking tray with a blue tea towel

    Jump Menu

    • Creamy Fish Pie
    • The Puff Pastry Top
    • What fish to use in a fish pie
    • How to make the creamy sauce
    • Do you cook the fish for fish pie?
    • Can I add vegetables to a fish pie?
    • Easy Creamy Fish Pot Pie

    Creamy Fish Pie

    Let's talk pies! Especially Fish pie! Traditionally the British Fish Pie is topped with mashed potato, or cheesy mashed potato if my mum was making it. I love it like that but I don't know about you, midweek when the kids have after school clubs and we need dinner quickly, the thought of making mashed potato doesn't appeal. Yes, I know mashed potato isn't hard, but just that extra step could be the make or break point of our evening. So say hello to a pastry/pie crust topping! 

    The pastry makes this so much easier and it tastes good! Winner Winner Fish Pie Dinner!

    The Puff Pastry Top

    Puff pastry is amazing! Fluffy layers of crisp buttery pastry that puff up in the oven to give you a wonderful golden topping.

    You can find ready rolled sheets of frozen puff pastry in the freezer section of the grocery store. Try and find the ones made with butter rather than margarine, they have a better flavor. 

    If you can't find puff pastry then a rolled sheet of pie crust will work too.

    a white ramekin with a puff pastry disk on the top

    What fish to use in a fish pie

    So this comes down to what you can find at the fishmongers or grocery store. You can use one type of fish, or mix it up and use 2 or 3 different types. You just want to ensure that you have 1.7lb/800g in total. 

    Really you can use any white fish for this pie. You want chunky pieces so go for something like: 

    • Cod
    • Pollack
    • Coley
    • Haddock
    • Hake
    • Whiting
    • Snapper
    • Monkfish (my fav!!)
    • Tilapia
    • Salmon
    • Shrimp/prawns (raw)
    • Smoked haddock/cod

    If you can find smoked fish then adding some into the mixture really ads so much great flavor. But don't make the pie with all smoked fish as this can be overpowering.

    You can use frozen fish, just ensure it has been defrosted and patted dry before you use it.

    The fish doesn't need to be cooked before you add it to the sauce. This will help keep it tender as your pie cooks.

    Tow pictures of the raw fish pie filling. One in a pan and one in a ramekin

    How to make the creamy sauce

    The sauce is a mixture of broth and cream cheese! This gives it a great flavor, and also means it has lower calories than a traditional heavy cream/double cream sauce.

    To make the creamy sauce, start by cooking off some onion and garlic in butter. Once these have softened, stir through some flour and slowly add the broth (I like to use seafood or shrimp stock, but vegetable will work too). This will thicken to a glossy sauce. It will be very thick. Don't worry. This is what we want! You can see in the photo above just how thick my sauce is.

    To this hot sauce, the cream cheese is added and it will melt and turn into a thick creamy sauce. Add your frsh herbs and the mixture of ready for your ramakins.

    TOP TIP: The sauce needs to be very very thick, this is because as the pie cooks some liquid will be released from the fish and this will thin the sauce slightly.

    close up on the creamy filling of the fish pot pie

    Do you cook the fish for fish pie?

    Traditionally the fish is poached in milk and then this milk is used to make the cream sauce. But in this quick mid-week adaption, the raw fish is combined with the sauce and this is all baked together. This means the pie is quicker to make and there is less danger of the fish becoming dry and overcooked.

    Cutting the fish

    The fish wants to be cut into quite large bite-sized chunks (around 2"/5cm) this helps the fish stay together in the pie, so you get nice bites of fish rather than small flakes. The fish will shrink slightly as it cooks.

    A spoon scooping up creamy fish pie filling and pastry

    Can I add vegetables to a fish pie?

    Yes! I leave the veg out and serve it on the side, but if you want to incorporate the veg into the pie, then go for it. 

    Veg you could add include:

    • Peas
    • Corn
    • Carrot cubes
    • Celery slices
    • Asparagus
    • Spinach
    • Mushrooms

    I would add around ½ a cup of vegetables to the pies.

    two fish pot pies garnished with herbs and black pepper on an old baking tray with a blue tea towel

    Other Fish recipes you may love:

    • Fish Burger with Charred Lettuce and Tarragon Mayo
    • Quick and Easy Thai Fish
    • Prosciutto Maple Salmon
    • Pan Seared Salmon with Creamy Lemon Pasta
    • Creamy Lemon Salmon Pasta
    • Seared Salmon with Peas and Chorizo
    • Prawn Kare Lomen 

    Enjoy x



    Pin this recipe for Creamy Fish Pot Pie. Pin it here.

    overhead shot of a fish pot pie with a spoon in it
    Print Recipe
    4.65 from 14 votes

    Easy Creamy Fish Pot Pie

    For a warm and comforting dinner for the whole family, try these Easy Creamy Fish Pot Pies. The pies are filled with white fish, an easy cream sauce, herbs, and aromatics, before being topped with a puff pastry disk. Baked in the oven until golden, this simple recipe has a touch of luxury about it, whilst still being easy enough for a midweek meal.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main
    Cuisine: Modern British
    Servings: 4
    Calories: 674kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    US Customary - Grams
    • 1 tablespoon oil
    • 1 onion - finely chopped
    • 1 tablespoon butter
    • ⅓ cup AP flour
    • 1 ½ cups broth/stock - see note 1
    • ½ cup cream cheese (softened) - see note 2
    • 1.7 lb fish - see note 3
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon chopped parsley
    • 1 teaspoon dried dill weed
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 sheet 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

    1. I tend to use my homemade shrimp stock for this recipe but you can use seafood stock or vegetable broth for this recipe.
    2. I use low fat cream cheese here. Just ensure it has come to room temperature so it is soft and will melt easily.
    3. You can use one type of fish, or mix it up and use 2 or 3 different types. You just want to ensure that you have 1.7lb/800g in total. See the bulk of the post for a longer list of great fish ideas. But some great choices are:
      • Cod
      • Pollack
      • Haddock
      • Shrimp/prawns (raw)
      • Smoked haddock/cod
    4. You can use milk or a beaten egg to glaze the top of your pot pies.

    Nutrition

    Calories: 674kcal | Carbohydrates: 37g | Protein: 46g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 813mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 3mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Anne Hanley says

      September 22, 2022 at 10:43 am

      5 stars
      It’s a really lovely pie and can also be made as a casserole as well as a pot pie. It comes out beautifully and the creamy sauce is lovely. It’s also adaptable for other fillings too.

      Reply
      • Claire McEwen says

        October 03, 2022 at 5:56 pm

        So happy you enjoyed the pies Anne
        Cx

        Reply
    2. Helen says

      June 17, 2022 at 2:36 pm

      Could I top this pie with mashed potato instead of pastry?

      Reply
      • Claire McEwen says

        June 17, 2022 at 2:38 pm

        Hi Helen,

        You could definitely use mashed potato instead. I would use cold potatoes as it will sit on top better, give it a textured top with the back of a fork and then bake as per the recipe.
        Hope that helps
        Cx

        Reply
    3. Pete says

      March 24, 2022 at 1:57 am

      Sounds great, do you freeze it uncooked or should it be baked 1st then frozen?

      Reply
      • Claire McEwen says

        March 29, 2022 at 3:41 pm

        Hi Pete,

        I freeze them uncooked and then defrost before cooking.
        Hope that helps
        Cx

        Reply
    4. Barbara T says

      February 12, 2022 at 2:00 am

      Thanks for this. Does the pastry drape over or sit on top of the fish and if so does the filling need to be cool? Thanks.

      Reply
      • Claire McEwen says

        May 26, 2022 at 1:54 pm

        The pastry sits on top of the fish and then seals over on the edge of the dish, it doesn't really overhang- there is a picture of a prepared and uncooked pie in the post, that shows it quite well.
        If you are putting it straight into the oven, then I don't worry about cooling the sauce
        Hope that helps
        Cx

        Reply
    5. Jennifer says

      February 01, 2022 at 2:50 am

      Can I use scallops in addition to cod for this dish?

      Reply
      • Claire McEwen says

        February 01, 2022 at 6:29 pm

        Hi Jennifer, I haven't tried it with scallops, but I think they would work really well!
        Let me know if you try it 🙂
        Cx

        Reply
    6. Colette says

      January 16, 2022 at 9:23 am

      5 stars
      Just popped it in the oven...cant wait! (I did it in a 9x12 pan to serve 6)

      Reply
    7. Vivian Sullivan says

      November 14, 2021 at 8:06 am

      5 stars
      I was looking through my saved "Dinners" on pinterest and came across your fish pie . You're not going to believe this! but I had shrimp-shells in my freezer. Anyway.. I did the roasted shell broth you have a link too with those. Unfortunately I only had 2 small wild- caught salmon pieces so I added shrimp and scallops because I had those as well. I followed everything else exactly though... omgoodness this was amazingly good.. company worthy for sure. No wonder it was a childhood favorite!! My husband who in my opinion has " elementary school tastebuds" thought it was "good"too... high praise for sure. Thanks for this one... Loved it!

      Reply
    8. Gillian says

      July 06, 2021 at 4:57 pm

      Hi would like to make this for a party can i prepare before hand
      Gillian

      Reply
      • Claire McEwen says

        July 08, 2021 at 3:24 pm

        hi Gillian, you can make these in advance and then just keep them in the fridge until you want to cook them.
        Hope that helps
        Cx

        Reply
      • Peter Bundy says

        December 03, 2021 at 2:09 pm

        Gillian, I've made them and kept them in the freezer with and without the pastry on top for several weeks and they're as good as new.

        Reply
    9. Eric D Williams says

      June 09, 2021 at 6:13 am

      What size Ramekins are you referencing for the 4 servings? I'm guessing 13 oz, but I can't be sure based on the volume of the ingredients. Any help?

      Reply
      • Claire McEwen says

        June 13, 2021 at 10:52 am

        Hi Eric,
        I have 13oz ones and 14oz ones and I tend to use the 13oz ones and really pack in the fish.
        Hope that helps
        Cx

        Reply
        • Eric D Williams says

          June 23, 2021 at 4:41 am

          That's perfect. Thank you!

          Reply
    10. Lindsey says

      December 18, 2020 at 9:21 pm

      Hi do you think I could make the fish pie and freeze it? I'd put pastry on after it was out of freezer.
      Regards
      Lindsey

      Reply
      • Claire McEwen says

        December 18, 2020 at 1:42 pm

        Hi Lindsey,

        you can definitely freeze these, just wrap them really well in gladwrap.
        I have even frozen them with the raw pastry on top 🙂
        Hope that helps
        Cx

        Reply
    11. Erin W says

      July 03, 2020 at 2:01 am

      Hi! How would I modify this to make a large casserole instead of individuals? Thank you!

      Reply
      • Claire McEwen says

        September 21, 2020 at 12:26 pm

        Hi Erin,
        I haven't tried it as a large casserole, but if I was to try, I think I would make the recipe exactly the same way, but you might need to roll the puff pastry a little thinner to make it fit the casserole dish.
        Also check the pie at 20-25 minutes, if it is looking golden then stick a knife or skewer in to check the middle is hot. The larger dish may mean it needs a little longer to be fully hot in the middle. (You can always cover the pastry with foil if it is starting to look golden before the inside is hot)
        But all that said, I wouldn't stress, 25 minutes is long enough to cook the fish, so just make sure the filling is hot and you'll be good.
        Hope that helps 🙂
        Cx

        Reply
    12. Wendy says

      June 24, 2020 at 12:26 am

      When do you use the butter?

      Reply
      • Claire McEwen says

        June 26, 2020 at 11:31 am

        Hi Wendy,
        I have updated the recipe. It is added to the onions before the flour is added.
        Thank you for noticing 🙂
        Cx

        Reply
    13. georgie says

      October 21, 2019 at 2:15 pm

      5 stars
      this looks beautiful can't wait to try it, I love a good fish pot pie!

      Reply
    14. Sues says

      October 21, 2019 at 11:33 am

      5 stars
      I love making chicken pot pie, but I've never made fish pot pie- what a delicious idea!I love the idea of using a couple different types of fish!

      Reply
    15. Eva says

      October 17, 2019 at 1:29 am

      5 stars
      This looks and sounds so yummy! There was a fish casserole I used to eat when I was an exchange student in Norway and this gives me the feeling might taste pretty similar. I love it that this is single-serve, though. Definitely trying this soon!

      Reply
    16. Corina Blum says

      October 15, 2019 at 1:16 pm

      5 stars
      Fish pie is such a great comfort food recipe! These ones look so appetising too and perfect for putting in the freezer for later.

      Reply
    17. Ben says

      October 14, 2019 at 11:57 pm

      5 stars
      That looks really good. I love pot pie, I make it all the time. I've never tried making it with fish, though.

      Reply
      • Claire McEwen says

        October 15, 2019 at 7:14 am

        Oh I do hope you give these a try then, fish pie is a childhood favorite of mine.
        Cx

        Reply

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