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Smoked haddock chowder pot pie recipe

30 ratings

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
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

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
1975kj
469kcal 23%
Fat
17g 24%
Saturates
9g 44%
Sugars
10g 11%
Salt
1.8g 30%

of the reference intake
Carbohydrate 51.9g Protein 28.5g Fibre 4.1g

Method

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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