Can't find a pot pie with fish? Try this one out! This recipe has mahi mahi in a flaky crust. Watch out for bones!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C).

  • Heat the vegetable oil in a large skillet over medium heat.

  • Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.

  • Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.

  • Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.

  • Gently fold the mahi mahi pieces into the soup mixture.

  • Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.

  • Pour the soup mixture with the mahi mahi into the pie crust.

  • Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.

  • Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

Nutrition Facts

688.8 calories; protein 29g 58% DV; carbohydrates 72.6g 23% DV; fat 32.7g 50% DV; cholesterol 109.9mg 37% DV; sodium 1148.5mg 46% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
This pie was a great success everyone loved it. I substituted Tilapia for the Mahi Mahi and a bag of frozen mixed veggies for the can. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This pie was a great success everyone loved it. I substituted Tilapia for the Mahi Mahi and a bag of frozen mixed veggies for the can. Read More
Rating: 4 stars
I made many substitutions thanks to this great base recipe to make it dairy and wheat-free. Instead of canned soup I used 1.5 cups homemade almond milk thickened with one tablespoon sweet potato powder and one tablespoon spelt flour. I added one tablespoon miso to the milk and 1/4 cup nutritional yeast flakes.. The taste was exceptional. Instead of canned veggies I added one potato boiled and cut into small pieces and 1 cup of frozen mixed veggies (corn peas and kale). I baked it in a bought spelt pie shell. Everyone loved this! Read More
Rating: 4 stars
Simple but good! I ended up making my own crust but the rest of the recipe I followed. My dad asked for thirds and if my dad likes it it's a keeper. Read More
Rating: 5 stars
very yummy. we subbed frozen broccoli cauliflower carrots. boiled a potato and added it and fresh basil to soup. Read More
Rating: 5 stars
Fabulous! I used a can of progresso clam chowder instead of cream of potato. I added the milk plus flour to thicken. Added frozen corn. I also added a tsp of clam bouillon (better than bouillon) is the brand. Read More