Cod Pot Pie / Pies With Dill Biscuit Crusts

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“Gourmet magazine showcased this recipe years ago and I've always loved making it for both family and friends. It's so easy, but really delicious.”

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Wash leek well and cut into 1/2 inch pieces.
  3. Cook leek, carrot and celery in butter over medium heat until tender, about 7 minutes.
  4. Add flour and cook, stirring, for 1 minute.
  5. Stir in milk, 1/4 teaspoons salt and 1/8 teaspoons pepper; bring to a boil and then reduce to simmer, stirring occasionally, for 4 minutes.
  6. Sauce will be thick.
  7. Whisk together flour, baking powder and salt.
  8. Blend in butter cubes with your fingers or food processor until mixture resembles coarse meal.
  9. Stir in milk and dill with a fork until mixture just comes together.
  10. Gather dough into a ball, then turn out onto a lightly floured surface and knead for 3 times.
  11. Roll out into a 8 inch square, 1 1/2 inches thick., then cut out 4 circles using a round biscuit cutter. (If you don't have a biscuit cutter, then a glass often works just as well.).
  12. Sprinkle cod with remaining salt and pepper.
  13. Bring sauce to a simmer and stir in fish, then divide among 4 10 oz. ramekins.
  14. Top each ramekin with a biscuit then brush with melted butter.
  15. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12-15 minutes.

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