Cod Potpies with Dill Biscuit Crusts
Cod Potpies with Dill Biscuit Crusts is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Put oven rack in middle position and preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut oven rack in middle position and preheat oven to 450°F.
Wash leek in a bowl of water, then lift out and drain well.
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.
Add flour and cook, stirring, 1 minute.
Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
Whisk together flour, baking powder, and salt in a bowl.
Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal.
Stir in milk and dill with a fork until mixture just comes together.
Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times.
Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
Bring sauce to a simmer and stir in fish, then divide among ramekins.
Top each ramekin with a biscuit, then brush biscuits with melted butter.
Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
*Available at Bridge Kitchenware (800-274-3435).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.