Smoked haddock chowder pot pie recipe
Popping a pastry lid on a rich smoked haddock chowder turns this dish into the ultimate creamy comfort food the whole family will love. It can also be partially made in advance to save you time during the week.
See method- Serves 6
- 10 mins to prepare and 45 mins to cook
- 469 calories / serving
Ingredients
- ½ tbsp olive oil
- 1 onion, finely chopped
- 350g potatoes, peeled and diced into 1cm cubes
- 30g unsalted butter
- 30g plain flour, plus extra for dusting
- 500ml semi-skimmed milk, plus 2 tbsp extra for brushing
- 60g half-fat crème fraîche
- 3 tbsp roughly chopped fresh parsley
- 150g frozen sweetcorn
- 150g frozen garden peas
- 2 x 280g packs smoked haddock, cut into large chunks
- 375g ready-rolled light puff pastry
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Shop ingredientsEach serving contains
- Energy
- 1975kJ 469.0kcal
- Fat
- 17g
- Saturates
- 9g
- Salt
- 1.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 51.9gProtein 28.5gFibre 4.1g
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- Preheat the oven to gas 7, 220°C, fan 200°C. In a large ovenproof frying pan (about 28cm wide and 5cm deep), heat the oil over a medium heat. Add the onion and potatoes and cook for 15 mins until goldenand the potatoes have softened.
- Add the butter and, once melted, add the flour and stir for 1 min. Gradually add the milk, stirring to make a smooth sauce. Increase the heat slightly, bring to the boil and simmer for 2 mins until thickened. Remove from the heat.
- Add the crème fraîche and parsley. Season well. Leave to cool for 5 mins, then stir in the sweetcorn and peas, and top with the haddock.
- On a lightly floured surface, roll out the pastry so that it is large enough to cover the pan. Use the rolling pin to help drape it over the pan, then press down firmly around the edge. Trim around the pan and reserve the trimmings for decorating, if you like. Brush with 2 tbsp milk and decorate with the trimmings, if using. Brush again with milk, then bake for 25-30 mins until golden and crisp. Leave to stand for 5 mins then serve.
- Get ahead: You can do steps 1-3 up to 2 days in advance, but don’t add the haddock. Leave to cool, then cover and chill in the fridge. When ready to cook, warm the filling in the ovenproof frying pan over a low heat, then top with the haddock and continue from step 4.
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