This white fish pot pie with mahi mahi, potatoes, and leeks is topped with golden brown puff pastry, making it a nice twist on a classic pot pie.


Recipe Summary test

25 mins
55 mins
5 mins
1 hr 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

  • Cut pastry into 6 rectangles and place on a baking sheet.

  • Bake in the preheated oven until puffed and golden, 15 to 20 minutes. Remove from the oven; leave the oven on.

  • Meanwhile, cut mahi mahi into 1 inch pieces. Season with a pinch of salt and pepper.

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add potato, celery, and carrot. Cook, stirring occasionally, until just tender, about 8 minutes. Add leeks and let soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add butter.

  • When butter has melted, add flour and whisk for 1 minute. Slowly whisk in milk and water, then add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil.

  • Reduce heat to a simmer, and cook until mixture thickens slightly, 3 to 4 minutes. Whisk in sour cream, lemon juice, and Dijon. Add fish and cook over low heat until fish flakes easily with a fork, 7 to 8 minutes. Stir in parsley and chives and remove from the heat.

  • Transfer fish mixture to a 2-quart pastry dish. Place pastry rectangles on top, and brush each one with beaten egg.

  • Return to the oven and bake until pastry is puffed and golden brown and filling is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

Cook's Note:

You can use cod or opah belly in place of mahi mahi.

Nutrition Facts

401 calories; protein 21.7g; carbohydrates 27.7g; fat 22.8g; cholesterol 102mg; sodium 532.1mg. Full Nutrition