It’s pot pie, but with a chowder-inspired filling. This cozy seafood recipe features convenient, pre-cut white fish from Alaska — either Wild Alaska Pollock Quick Cuts or Pacific Halibut Quick Cuts, diced potatoes, and a hearty cream sauce that evokes the flavors of a New England chowder.
The “pie” crust for this fish pot pie is made with store-bought puff pastry that you’ll cut into rounds to fit over the tops of large, individual ramekins. The ramekins should be big enough to hold about 5 or 6 ounces of filling — a perfect single serving. However, if you don’t have ramekins or you prefer to make one large seafood bake, choose a small baking dish or skillet that can be filled nearly to the top with the Wild Alaska Pollock filling, and top with puff pastry cut accordingly.
