White Fish Pot Pie

white fish pot pie featured
white fish pot pie

White Fish Pot Pie

A hearty helping of leeks, peas, and cod, spiced with turmeric, and baked in a puff pastry crust. Makes for plenty to share or yummy leftovers!
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 6x9inch baking dish


  • 2 lb cod loin, cut into chunks
  • 2.5 cups unsweetened almond milk
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 tbsp mellow white miso paste
  • 1 tbsp olive oil
  • 4 large leeks, finely sliced
  • 1 cup frozen peas
  • 1 tbsp turmeric powder
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/3 cup flour (gluten free or all purpose)
  • 3 tbsp vegan butter
  • 1 puff pastry sheet roll


  • Heat the olive oil in a large pot on medium heat and add the leeks. Sautée for 7 minutes or so until they have cooked down and taken on some color.
  • Add the garlic, bay leaves, rosemary, turmeric, onion powder, garlic powder, miso paste and 2 cups of almond milk. (Reserve the last 1/2 cup for later). Bring to a simmer, then turn the heat down to low and cover.
  • Simmer for 35 minutes. Then, add the remaining 1/2 cup almond milk, and raise heat slightly until it returns to a simmer. Lightly season the cod with salt and pepper, then add for 5 minutes.
  • Remove fish to a plate and flake apart slightly with two forks.
  • Add the peas and simmer for another 5 minutes.
  • Discard the bay leaves and rosemary.
  • Strain the mixture through a sieve into a large jug — RESERVE THE INFUSED ALMOND MILK! You should be left with at least 1 cup of almond milk.
  • Preheat the oven to 375F / 190C. Take your pastry out of the fridge.
  • Wipe your pan clean and heat the vegan butter over a low heat. Once it has melted, stir in the flour using a whisk to form your roux. Whisk until the flour and butter have formed a paste that does not stick to the sides of the pan. Cook like this for 1-2 minutes to cook off any raw flour taste.
  • While whisking, pour in 1/2 cup of the reserved infused almond milk, and bring the mixture to a boil. Boil for 2 minutes, then reduce the heat to low, still whisking, until the roux starts to thicken.
  • When there are no more lumps, add the remaining 1/2 cup of infused almond milk and whisk until smooth.
  • Remove pan from the heat and stir in the vegetables. At this point, taste the mixture and season with additional salt if desired.
  • Pour the mixture into a deep bottomed casserole dish, add fish, and stir to combine. Lightly flour a work surface and roll out your pastry to size with your casserole dish. The pastry sheet should be slightly larger than the dish.
  • Lay puff pastry over the dish and press sides down with a fork.
  • Brush the top of the pastry with the melted vegan butter.
  • Cook in the oven for ~20-25 minutes or until the top is golden brown.
Keyword cod, dairy free, fish pie, pot pie, seagan
Tried this recipe?Mention @thesimpleseagan or tag #thesimpleseagan!

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