Cod Pot Pie / Pies With Dill Biscuit Crusts

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 leek, and pale green parts only
• 1/2 cup carrot, finely diced
• 1/4 cup celery, finely diced
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 lbs cod, cut into 3/4 inch chunks
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
• 1 tablespoon melted butter
• 1/2 cup milk, plus
• 1 teaspoon milk
• 2 1/2 tablespoons fresh dill, chopped

Recipe

• 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.