Ingredients and Weight:
- Mahi Mahi fillets - 1 pound, cut into chunks
- Onion - 1 medium, chopped
- Celery - 1 stalk, chopped
- Carrots - 1 medium, chopped
- Garlic - 2 cloves, minced
- Flour - 1/4 cup
- Chicken broth - 2 cups
- Milk - 1 cup
- Frozen peas - 1/2 cup
- Pie crust - 2 (9-inch) unbaked
- Salt and pepper - to taste
Preparation Time:
20 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season the Mahi Mahi chunks with salt and pepper.
- Heat a large skillet over medium heat and sauté the onion, celery, and carrots until softened.
- Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to combine.
- Gradually whisk in the chicken broth and milk until smooth.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until thickened.
- Stir in the peas and Mahi Mahi chunks.
- Pour the filling into a 9x13 inch baking dish.
- Top with the pie crusts and trim the edges.
- Brush the crusts with milk and sprinkle with salt.
- Bake for 40-45 minutes, or until the crusts are golden brown and the filling is bubbly.
Nutritional Information:
- Calories: 350 per serving
- Protein: 25 grams
- Carbohydrates: 30 grams
- Fat: 15 grams
Dish Characteristics:
- Savory and comforting
- Creamy and flavorful
- Fish-based twist on a classic comfort food
User Comments:
- "This pot pie was absolutely delicious! The Mahi Mahi was flaky and tender, and the filling was rich and creamy."
- "I loved the use of vegetables in the filling. It made the dish light and healthy."
- "The crust was perfectly crispy and golden brown. It was the perfect complement to the filling."
Special Precautions and Tips:
- Do not overcook the Mahi Mahi, as it will become tough.
- If the filling is too thick, add additional milk until it reaches your desired consistency.
- For a vegetarian version, replace the Mahi Mahi with tofu or tempeh.
