This savory pot pie makes for a wonderful light meal for a summer evening or a warming supper on a cold winter night. This pie has a tangy white wine dill cream sauce gravy packed full of fresh veggies and delicious fish to make for a filling yet light meal. You can use fresh or frozen fish.

Step 1: Assemble Your Ingredients

I had some fish in my freezer which was beginning to develop freezer burn. This pot pie is a great way to use the fish, because it will be stewed in a cream sauce which will cloak any freezer burn flavor and tenderize the meat. You can use any whitefish like whiting, cod or haddock. I also had some white wine left over from a party in my pantry, so I decided to whip this pie together for a dinner party. Here is what we need to do.

For this recipe we need...

For the filling:
4 or 5 fillets of whitefish, approximately 12 oz.
1 pint of heavy whipping cream
2-3 cups of dry white wine
1/4 cup lemon juice
1 large onion diced
3 large cloves of garlic, diced
1/2 cup carrots diced
1/2 cup green beans chopped
1 orange or red pepper chopped
1/2 cup fresh corn
8 oz. mushrooms sliced
1/4 - 1/2 cup dill (depending on how much dill you like)
2 tbl butter

For the biscuit crust:
1 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp sugar
1/4 tsp baking soda
3 tbl butter
1/3 cup buttermilk or sour milk

Step 2: Poach Fish

Place fish fillets in a saute pan. Mix 1 pt of cream and 2 cups of white wine and 1/4 of freshly squeezed lemon juice. Pour wine cream mixture over fish until the fish are just covered. Bring liquid to a boil, cover fish and poach for between 5-10 minutes until fish becomes firm. I don't have a cover for this pan, so I just used a plate.

Drain liquid from fish and set fish aside. Add drained liquid back to original wine cream mixture.

Step 3: Create Gravy and Filling

In saute pan, melt 2 tbs of butter. Saute onions and garlic until translucent. Add chopped carrots and green beans. Saute for approx. 5 more minutes. Add 3 cups of wine cream mixture. Bring to a boil. Add 2 tbs of flour and mix using a whisk. Keep stirring as sauce thickens to keep from burning. As sauce bubbles, the gravy will thicken. if the gravy is thickening enough, add more flour.

Once gravy is thick enough, add rest of vegetables; mushrooms, peppers, corn, and dill.

By this time, your fish should be cooled off. Take fish and break into smaller chunks and add to the gravy.

If you don't have enough gravy for your amount of vegetables and fish just add more wine and cream, and add more flour to thicken sauce.

Allow to cook for 5 minutes or so until mushrooms appear translucent and cooked. Remove from heat and set aside.

Step 4: Make Dough for Biscuit Crust

Sift dry ingredients together:

1 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp sugar
1/4 baking soda

Cut in:

3 tbs of butter

add and lightly mix using a fork

1/3 cup of buttermilk or sour milk.

Gently kneed into a dough ball and roll out on a floured surface.

You don't want to handle the dough too much, as you want it to be a bit crumbly. Don't over mix.

Step 5: Assemble Pie

Beat 4 eggs until light and fluffy. Once gravy filling has cooled down, fold eggs into gravy.

Pour gravy filling into a tart or pie pan. Separate an egg yolk from the egg white. Using the egg yolk, brush the edges of the tart or pie pan to help hold and seal the crust to the pie pan.

Place crust over the pie pan and trim any excess dough. Pinch edges of dough to create a decorative border. Brush top of pie with remaining egg yolk.

Garnish with three lemon slices.

Step 6: Bake Pie

Bake PIe at 400 degrees for about 20-30 minutes. Monitor pie to check its progress. When pie is golden brown. You know the pie is done. Remove from the oven and set aside to cool for 15 minutes before serving.

Step 7: Serve and Eat

I served this savory pot pie with its tangy white wine gravy with a fresh salad and fresh sweet corn. The dill and white wine give the cream sauce a light tangy flavor and keep it from feeling too heavy. The fresh flavors of the salad of romaine, baby spinach and basil leaves with shaved onions, cherry tomatoes, and blue cheese with a light pommegranate vinaigrette as well as the crisp texture of the sweet corn complimented the smooth tangy gravy and deliciously crumbly crust of the pot pie.