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.
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.
I tend to use my homemade shrimp stock for this recipe but you can use seafood stock or vegetable broth for this recipe.
I use low fat cream cheese here. Just ensure it has come to room temperature so it is soft and will melt easily.
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:
You can use milk or a beaten egg to glaze the top of your pot pies.