Main Dish - Cod Fish Pot Pie - filling

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 395.4
  • Total Fat: 14.5 g
  • Cholesterol: 120.3 mg
  • Sodium: 765.2 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 40.6 g

View full nutritional breakdown of Main Dish - Cod Fish Pot Pie - filling calories by ingredient


This is the filling. See Parsley Drop Biscuits for topping. This is the filling. See Parsley Drop Biscuits for topping.
Number of Servings: 3


    .5 medium (2-1/2" dia) Onions, raw
    .25 cup, chopped Carrots, raw
    3 tbsp Butter, unsalted
    .125 cup Flour, white
    1.5 cup Milk, 1%
    .75 tsp Salt
    1 cup kernels Yellow Sweet Corn, Frozen
    16 oz Cod (fish)

    Parsley Drop Biscuits - see recipe.


NOTE - must also make Parsley Drop Biscuit recipe for this meal.


Cod Pot Pie

medium onion, minced
c finely minced carrot
3T unsalted butter
2T flour
1 c whole milk
t salt
1 c corn kernels
1 lb cod fillet, cut into 3/4 chunks

Preheat oven to 450.

Cook onion and carrot in butter, in an oven-proof pan, over medium heat, until very soft. Add flour and cook, stirring for a few minutes, to create a blond roux. Add salt and milk and bring to a simmer, stirring until thickened. Stir in corn.

Sprinkle cod with a little salt and pepper. Stir into the sauce. While it returns to a simmer over low heat, make biscuit dough.

1 c flour
1T baking powder
t salt
7T unsalted butter, cut into dice, then cut into dry mixture
2T chopped parsley
c whole milk

After mixing dry ingredients and cutting in butter, add milk, stir to just moisten, then drop by spoonfuls onto simmering fish mixture. Bake at 450 for 12-15 minutes, until biscuits are browned.

Serving Size: Makes 3 servings

Number of Servings: 3

Recipe submitted by SparkPeople user SCORCHEDEYEBROW.

TAGS:  Fish |