Fisherman's Pot Pie
September 18th, 2025A Seafood Pot Pie That’s Flaky and Cozy
Pot pie is the kind of dish that feels at home on a long Alaska evening, when the sea air still clings to your jacket and the kitchen windows fog with warmth. This version of seafood pot pie is filled with chunks of Pacific halibut and cod — two of the state’s great gifts — and topped with a golden puff pastry lid. It’s rich and rustic, but the flavors are delicate and comforting. We like to use store-bought puff pastry here, which makes the dish easy to bring together without sacrificing the flaky crust that makes this fisherman’s sttyle pot pie irresistible.
Look for pastry made with butter rather than oil. Alternatively, if you have a made-from-scratch crust recipe that you’re partial to, feel free to swap that in and adjust for timing accordingly. For the fish, white fish is my personal preference. You can substitute other species like yelloweye rockfish or lingcod, or even try adding in wild salmon or shellfish.
About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.
Fisherman’s Pot Pie
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
70 minutes
Total time
90 minutes
Yield
6 servings
Ingredients
- 2 (6 oz.) portions Pacific cod, cut into bite-sized pieces
- 2 (6 oz.) portions Pacific halibut, cut into bite-sized pieces
- 3 tablespoons butter
- 3 shallots, finely diced
- 2 ribs celery, diced
- 2 carrots, diced
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 2 medium Yukon Gold potatoes, small dice
- ½ cup heavy cream
- 2 teaspoons chili paste (such as Sriracha)
- ½ cup frozen peas
- 1 sheet puff pastry, thawed if frozen
- 1 egg, beaten with a splash of water (for egg wash)
Instructions
1. In a wide, deep skillet or pot, melt the butter over medium heat. Add the diced shallots, celery, and carrots. Season with the salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften and the shallots turn translucent.
2. Stir in the minced garlic and fresh thyme. Cook for about 30 seconds to release their fragrance. Then, sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2-3 minutes, stirring frequently, until the raw smell of flour is gone and the mixture turns a pale golden color.
3. Gradually stir in the stock, a little at a time to avoid lumps, until all the stock is incorporated. Bring the sauce to a gentle simmer, stirring and scraping up any bits from the bottom of the pan. The mixture will start to thicken.
4. Stir in the diced potatoes, Pacific cod, and Pacific halibut. Return to a simmer, then pour in the heavy cream, chili paste and stir in the frozen peas. Bring to a simmer again, then cover the pan and let everything cook together for about 7 minutes, or until the fish flakes easily and the potatoes are nearly tender. Stir occasionally to prevent sticking. Remove from the heat and taste for seasoning, adding more salt or pepper if needed. Let the filling cool slightly, then transfer it to a deep pie dish or casserole dish while you prepare the crust.
5. Preheat oven to 375°F.
6. Meanwhile, on a lightly floured surface, roll out the puff pastry sheet if needed so it will cover the dish with a slight overhang. Drape the puff pastry over the dish, pressing the edges against the rim to seal. Trim any excess pastry. Cut a few slits in the top of the pastry with a sharp knife to allow steam to escape during baking. Brush the beaten egg mixture evenly over the surface of the pastry. Place the pot pie on a baking sheet (to catch any drips) and bake in the preheated oven for 35-40 minutes, until the puff pastry crust is golden brown and crisp and the filling is bubbling around the edges.
7. Remove the pot pie from the oven and let it rest for about 10 minutes before serving (this helps set the filling and prevents burns). Serve warm, scooping portions of the flaky crust and creamy fish filling into bowls or plates.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
