Crispy Cod Pot Pie

By Kinsey Brown, @ironandpearls

Fisherwoman, F/V Lucid Dream

There’s nothing like a crisp and buttery pastry to warm you up during the beginning of the fall months. This Crispy Cod Pot Pie comes together easily and serves a crowd. Pacific cod is the perfect fish for this dish because it holds firm and wont flake apart too much in the mixture while also being tender enough to be enjoyed in one bite with the veggies. Cod is a mild white fish so this recipe is perfect for even the non-fish lover in your life! This pot pie has enough veggies and protein to be a meal all by itself but also pairs wonderfully with a fresh salad or roasted potatoes.

Serves 4 | Cook Time: 1 hour

Begin by preparing the puff pastry sheets and preheating your oven to 380°F. Lay one pastry sheet on the bottom of a well-oiled 10-inch cast iron skillet or baking pan of similar size.

Remove the skin from the cod fillet and cut into small, bite-sized cubes. In a saucepan, sauté the fish, chopped vegetables, and garlic in 2 tbsp of butter for 10 minutes over medium heat. Add the thawed spinach and spices, then cover and cook for another 10 minutes.

Drain any standing water from the pan, then add the remaining butter along with the milk. Stir continuously while gradually adding the flour until the mixture thickens. Once all the flour has been incorporated, remove from the heat and add the grated cheese. Mix well, then spoon the mixture into the cast iron skillet over the pastry sheet.

Top with the second pastry sheet in whichever way you like, as long as there is space for steam to escape while the pie bakes. I suggest using a knife or cookie cutter to create a fun design in the top sheet.

Whisk the egg yolk and brush it over the top crust before baking. Bake for 25 minutes, or until the pastry is golden brown and crispy on top. Allow to cool slightly before serving.