Creamy Seafood Pot Pie

By yollymg

Ingredients

• 1/2 cup butter
• 1 sweet potato, cubed (about 2 1/2 cups)
• 2 small leeks, white parts with 1 inch of green, chopped
• 1 cup chopped celery
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 1/2 pounds cod or halibut fillet, cut into 2-inch cubes
• 1 1/2 cups halved green beans or haricots verts, blanched
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 large egg yolk
• 1 tablespoon water

Details

Servings 4
Preparation time 15mins
Cooking time 45mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

Melt butter over medium-high heat in a large Dutch oven. Sauté potato, leeks, and celery for 10 minutes. Add thyme and garlic; cook 1 minute.

Sprinkle flour over vegetables, and cook, stirring constantly, 3 minutes. Whisk in milk; bring to a boil. Reduce heat to low, and simmer 2 to 3 minutes or until potato is almost tender.

Add cod and next 3 ingredients; return mixture to a simmer. Remove from heat. (Fish will be undercooked.) Ladle filling into 4 to 6 individual ovenproof soup crocks.

Roll out pastry on a lightly floured surface until smooth. Cut pastry into circles, cutting the circles 1 inch larger than the mouth of the soup crocks.

Whisk together egg yolk and 1 tablespoon water; brush underside of pastry edges with egg wash and place over crock, pressing edges to seal. Brush tops with egg wash.

Place crocks on baking sheet.
Bake at 400° for 14 to 16 minutes or until pastry is golden brown.