Fish Pot Pies

 A week or so ago I stumbled upon the cookbooks that reside in this house. Then it dawned on me that the cookbook I noticed was none other than a Better Homes & Gardens Cookbook. Just like the one I used to have, I think I'm still a bit bitter about it. Mostly because it was a snapshot of a time long gone and how tastes have changed. The one I found was newer but still had the same nostalgic feel.

That's where I got the idea for these pot pies and thinking I like pot pies, why not seafood?

So here's the gist of it. I finely diced upped the following.

6 oz Frozen Orange Roughy 1/2" cubes

2 tbs fat/oil - Butter & Bacon Grease used

2-3 cups milk - Lowfat used 1%

1 cp frozen peas

2 peeled russet potatoes 1/2" cubes

1 carrot finely diced 1/4" quarters

1 diced celery stalk

1/2 cup small dice - onion

1/3 cup finely diced - mushrooms

2 cloves garlic finely diced

1/2 tsp ground thyme

1/2 tsp dill weed

1 tsp smoked paprika

3 tbs flour

- salt was added during the whole cook process and not any specific amount.

- I diced the potatoes first to let them soak in a water salt/pepper bath

- Melted better, garlic powder, dill weed was brushed on the crust before filling and after top crust added.

Directions

Mise en place

In a stock pot over med-high heat saute onion for about 2 minutes, add garlic and mushrooms, add a dash of salt or two and cover for 5 minutes. Remove cover and stir on occasion for the next 5 minutes. Add thyme, dill, & smoked paprika, 1/4 tsp salt & pepper. Stir till fragrant about 45 seconds then add flour and stir for about a minute or two, then add milk stir to combine. Once it begins to thicken, remove from heat and add carrots, celery, potatoes, peas and fish. Stir to combine.

In muffin tins carefully mold and shape the pie crusts in each one. Brush melted butter with garlic powder and dill weed on each crust then fill with 1/4 cup of filling. Cover each with a crust, brush with same melted butter as before. Bake at 375 for 20-25 mins, or until browned on top.