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Cod Potpies with Dill Biscuit Crusts image

Categories     Milk/Cream     Bake     Cod     Leek     Carrot     Winter     Dill     Ramekin     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 19

For filling
1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
1/2 cup finely diced carrot
1/4 cup finely diced celery
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds skinless cod or scrod fillet, cut into 3/4-inch chunks
For biscuit crust
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
7 1/2 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon, melted
1/2 cup plus 1 tablespoon whole milk
2 1/2 tablespoons chopped fresh dill
Special Equipment
a 3 1/2-inch round cookie/biscuit cutter; 4 (4- to 5-inch-wide) 8- to 10-ounce ramekins*


  • Put oven rack in middle position and preheat oven to 450°F.
  • Make sauce for filling:
  • Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
  • Make crust:
  • Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender 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 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
  • Make filling and bake pies:
  • Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
  • *Available at Bridge Kitchenware (800-274-3435).

Robert Harris
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These cod potpies are the perfect comfort food. They're hearty, flavorful, and so easy to make. I love that I can use frozen cod, so I can always have them on hand for a quick and easy meal.

Sabra Ibrahim
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Not sure what went wrong, but my cod potpies turned out really dry. The biscuit crust was also tough. I followed the recipe exactly, so I'm not sure what happened.

Madeline Galaviz
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These cod potpies are so easy to make and they taste amazing! I love the combination of the flaky biscuit crust and the creamy cod filling. I've made them several times already and they're always a hit.

Alflesia Williams
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I made these cod potpies for a dinner party last weekend and they were a huge success! Everyone loved them. The dill biscuit crust was especially popular. I will definitely be making these again.

irum mirza
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This recipe is a bit time-consuming, but it's worth the effort. The cod potpies are absolutely delicious! The dill biscuit crust is a perfect complement to the creamy cod filling. I will definitely be making this again.

Jacob Settle
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Masrafi Mazumder
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This is my go-to recipe for cod potpie. It's always a hit with my family and friends. The dill biscuit crust is so unique and flavorful, and the cod filling is always perfectly cooked. I highly recommend this recipe!

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This recipe is foolproof! I'm not much of a cook, but I followed the instructions carefully and my cod potpies turned out perfectly. The crust was golden brown and flaky, and the cod filling was creamy and delicious. My family loved them!

Ditto Onorel
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I thought this recipe was okay. The cod filling was good, but I found the dill biscuit crust to be a bit too overpowering. I think I would have liked it better with a more traditional pie crust. Overall, it was a decent meal, but I don't think I'll b

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Not a fan. The biscuit crust was too dry and the cod filling was bland. I've made other cod potpie recipes that were much better. Don't think I'll be making this again.

boota mahi
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I totally love this Cod Potpie recipe! As soon as I discovered this last month, I couldn't resist making it for my family and friends. The dill biscuit crust was a real hit, and the cod filling was so flavorful and creamy. I used fresh dill from my g