Cod Pot Pie / Pies With Dill Biscuit Crusts

Recipe by Geema
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450°F.
  • Wash leek well and cut into 1/2 inch pieces.
  • Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
  • Add flour and cook, stirring, for 1 minute.
  • Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
  • Sauce will be thick.
  • Whisk together flour, baking powder and salt.
  • Blend in butter cubes with your fingers or food processor 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 for 3 times.
  • Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
  • Sprinkle cod with remaining salt and pepper.
  • Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
  • Top each ramekin with a biscuit then brush with melted butter.
  • Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.
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