Seafood pot pies

Seafood pot pies

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  • 0:35 Prep
  • 0:47 Cook
  • 4 Servings
  • Advanced

These fish and seafood pot pies are surprisingly simple to make and will go down swimmingly.

Featured in
Winter recipes, Main recipes


  • 750g medium green prawns
  • 60g butter
  • 1 large leek, white part only, washed, trimmed and thinly sliced
  • 1/4 cup plain flour
  • 750g boneless thick white fish fillets (such as ling or deep sea perch), cut into 3cm cubes
  • 1/3 cup chervil, roughly chopped
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, beaten


  • Step 1
    Shell and devein the prawns, reserving the shells. Place the prawns into a bowl, cover and refrigerate. Place the shells in a large saucepan and cover with cold water. Place over a high heat and bring to a simmer. Reduce heat to medium low and gently simmer for 15 minutes. Drain the stock through a sieve, reserving the liquid. Discard the shells.
  • Step 2
    Preheat the oven to 200°C. Lightly grease 4 x 2-cup capacity ovenproof dishes and place on a large baking tray. Melt the butter in a large frying pan over a medium heat. When sizzling, add the leek and cook, stirring occasionally, for 3-4 minutes or until soft. Remove from the heat and stir in the flour. Return to the heat and stir for 1 minute or until the mixture is bubbly.
  • Step 3
    Remove from the heat and slowly add 1 cup of the reserved stock. Return to the heat, stirring constantly, and bring to the boil. Reduce the heat to low and simmer for 2 minutes. Remove from the heat.
  • Step 4
    Add the prawns, fish and chervil to sauce. Season with salt and pepper. Stir the sauce until well combined then spoon into prepared dishes. Cover dishes with pastry and trim to fit. Brush with beaten egg and sprinkle with freshly ground black pepper and sea salt flakes. Bake for 25 minutes or until pastry is golden and crisp. Serve with a green salad.

  • Low carb
  • Low sugar


  • 4255 kj


  • 50g

    Fat Total

  • 30g

    Saturated Fat

  • 7g


  • 76g


  • 438mg


  • 970.87mg


  • 3g

    Carbs (sugar)

  • 63g

    Carbs (total)

All nutrition values are per serve
  • Author: Dixie Elliott
  • Image credit: Ian Wallace
  • Publication: Australian Country Style



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