White Fish Pot Pie

Ingredients and Weight:

• White fish fillets (cod, halibut, or tilapia): 1 pound
• All-purpose flour: 1/2 cup
• Unsalted butter, melted: 1/4 cup
• Onion, diced: 1 medium
• Celery, diced: 1/2 cup
• Carrots, diced: 1/2 cup
• Chicken or fish broth: 4 cups
• Heavy cream: 1/2 cup
• Salt and black pepper to taste
• Puff pastry sheets: 2 (14-oz packages)

Preparation Time:

30 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

3 (Medium)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter over medium heat. Add onion, celery, and carrots and cook until softened, about 5 minutes.
3. Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
4. Gradually whisk in chicken or fish broth and bring to a simmer. Cook until thickened, about 5 minutes.
5. Add cream, salt, and pepper to taste.
6. Flake white fish and stir into the sauce.
7. Transfer the mixture to a 9x13-inch baking dish.
8. Unroll one puff pastry sheet and brush with melted butter. Place over the fish mixture and trim the edges. Repeat with the second puff pastry sheet.
9. Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Creamy and savory fish filling
• Flaky and buttery puff pastry crust
• Comforting and homey dish
• Perfect for a special occasion or a cozy family meal

User Comments:

• "This pot pie was delicious! The fish was perfectly cooked and the sauce was rich and flavorful. The puff pastry crust was the perfect finishing touch."
• "I made this for my family and they loved it. It's a great recipe that's easy to follow and always turns out perfectly."
• "I've tried several pot pie recipes in the past, but this one is by far the best. The combination of flavors is simply amazing."

Special Precautions and Tips:

• Use a good quality fish for the best flavor.
• Don't overcook the fish, otherwise it will become tough.
• If the sauce is too thick, add more broth or cream.
• Let the pot pie cool for 10-15 minutes before serving for the filling to set.