Chicken Pot Pie with Easy Puff Pastry
A creamy chicken and vegetable pie topped with crisp puff pastry—comfort food that is easy enough for a weeknight.
Fisherman's Pie
This fish pie is rich, savoury and proper comfort food, with tender fish in a creamy leek sauce topped with golden mashed potato.
Perfect for a family dinner and easy to make ahead, then bake when needed.
Method
25m45m1h 10m
- Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15–18 minutes until tender.
- Drain well, mash with 40g butter and half the milk, then season with salt and pepper.
- Meanwhile, heat olive oil and 20g butter in a large pan. Cook onion and leek for 6–8 minutes until soft, then add garlic for 30 seconds.
- Stir in the flour and cook for 1 minute. Gradually whisk in fish stock, then simmer for 2–3 minutes until thickened.
- Stir in cream, cod, haddock and prawns. Simmer gently for 4–5 minutes until the fish is just cooked.
- Fold in peas, lemon zest and parsley, then taste and season.
- Transfer filling to an oven dish, top with mash, rough up the surface and scatter over cheddar.
- Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest for 5 minutes, then serve.
Ingredients
- 100ml Double cream
- 120ml Milk warm
- 250g Smoked Haddock skinless, cut into chunks
- Sea Salt, to taste
- 1 tbsp Olive Oil
- 2 tbsp Plain Flour
- 60g Cheddar grated
- 300g Cod Fillet skinless, cut into chunks
- 2 Garlic Cloves minced
- 1 Onion finely diced
- 900g Floury Potatoes peeled and chopped
- Black Pepper freshly ground, to taste
- 150g Raw Prawns peeled
- 0.5 Lemon zested
- 300ml Fish Stock hot
- 2 tbsp Flat-leaf Parsley chopped
- 1 Leek finely sliced
- 120g Frozen Peas
- 60g Unsalted butter
Notes
Use floury potatoes for a lighter mash that browns well in the oven.
If the topping starts to colour too quickly, cover loosely with foil for the final minutes.
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