Skillet Fish Pot Pie with Biscuits
This creamy Fish Pot Pie features warm spices and comes together in a skillet with a biscuit topping for a meal fit for weeknights or weekends alike. The whole family will love this easy pot pie recipe!
Prep Time 31 minutes
Cook Time 21 minutes
Total Time 52 minutes
- 1 12.5-oz box SeaPak Beer Battered Cod
- 1/4 cup olive oil
- 3 tbsp unsalted butter
- 1 medium onion, chopped (about 1 cup)
- 1 cup carrots, chopped
- 1 cup celery, chopped (about 3 stalks)
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1/4 tsp curry powder
- 1/4 tsp seafood seasoning
- 1/2 cup all-purpose flour
- 2 cups seafood stock
- 1 cup 2% milk
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 2 tbsp chopped fresh parsley
- 1 6-oz tube refrigerated biscuits
First prepare the fish: Heat oven to 425°F and place cod in a single layer on a baking sheet. Bake for 17-18 minutes, flipping the cod over halfway through the cook time, until crisp and the internal temperature registers 165°F. Set aside for now. Lower oven heat to 375°F.
Add olive oil and butter to a large (12" diameter) sauce pan set over medium heat. Once the butter has melted, add onion, carrots, celery, and garlic and stir.
Scatter salt, pepper, dried thyme, curry powder, and seafood seasoning over top of the vegetables and stir everything up. Cook for 6-7 minutes, or until the vegetables are becoming soft and golden.
Sprinkle flour over the vegetables and stir. Cook for 2 minutes as the mixture thickens into a "paste."
Gradually pour in the broth and then the milk and stir to combine. Keep stirring for 4-5 minutes as it thickens.
Once thickened, add pieces of the beer battered cod to the saucepan, along with the peas, corn, and parsley and stir.
Cut each biscuit into four equal sections and scatter over top of the fish pot pie mixture, pressing down on each piece slightly.
Cook in the now 375°F oven for 21-23 minutes, or until the biscuits have turned golden brown and the pot pie is bubbling around the edge. Let cool for 5 minutes or so, then scoop and serve.