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Fisherman's Pot Pie

This seafood pot pie recipe is pure comfort. Think the most delicious seafood chowder meets a wonderful classic chicken pot pie. It is the perfect meal to serve on a cozy Sunday evening or special occasion. It takes a bit of time to prepare, but it is so worth it and is sure to please the taste buds of seafood lovers and picky eaters alike.

Raw herb pastry filled with the veggies, seafood, and gravy without the top pastry on top


It is the most comforting dish. Buttery and flaky pastry wrapped around the rich and satisfying gravy compliments the vegetables and cod perfectly. 

It can be prepped in advance. The pot pie does take some time to prepare, but if you are able to plan ahead, the pastry can be made up to two days in advance and kept in the refrigerator wrapped tightly in plastic wrap. 

Everyone loves it. Though this fish pot pie is full of seafood, the flavor isn't overly fishy and is mixed in with other ingredients such as carrots, potatoes, and peas that are familiar to most people. Even if some family members aren't crazy about fish, give this recipe a try, they just might like it! 


This recipe calls for Pacific cod, but can easily be altered to utilize your choice of seafood. Try it with skinless sockeye salmon filets, halibut, or white gulf shrimp

While the herb pastry is incredibly delicious, it is a bit time-consuming. If you are short on time but still want to make this recipe, a premade store-bought pie crust can be used in place of the homemade pastry. Alternatively, consider making the pastry dough up to two days in advance and storing it in the fridge, or for up to a month in the freezer. 


Food Processor: A food processor helps the pastry come together quickly. If you do not have a food processor, the pastry can be made in a large bowl by using a pastry cutter to cut the butter into small pea size pieces. 

Large skillet: Use a large 11 or 12-inch skillet with tall sides to prepare the filling. A Dutch oven could also be used. 

Rolling pin: A rolling pin is needed to roll out the pie crust.

Pie pan: A pie pan is needed for baking the pot pie. Look for one that has a nice rim around the top so the edge of the crust can sit nicely on top of it. Glass or ceramic pie dishes are ideal. 

Rimmed baking sheet: A rimmed baking sheet is helpful to catch any drips or spills from the pie while it bakes. 

Pastry brush: A pastry brush is helpful for spreading the eggwash on the pie.


Packaged pacific cod surrounded by peas, potatoes, celery, carrots, shallots, pastry dough, herbs, butter, cream, salt & pepper


Butter: Butter is a key component of the pastry recipe and helps to create flaky layers. It is also used to help soften the vegetables in the filling. 

Shallots: Shallots are used as the savory aromatic base for the filling. A yellow onion or sliced leeks could be used instead. 

Celery: What's a pot pie without celery? It adds a savory flavor and nice texture to the sauce. 

Carrots: Carrots add some vibrant color and a nice texture to the filling. Garlic: Garlic is a key component of the traditional pot pie filling and adds to the cozy nature of the dish. 

Fresh thyme: Fresh thyme is used in the filling as well as the pastry, and adds a nice note of herby flavor. 

All purpose flour: All purpose flour is the bulk of the pastry dough, and is used as a thickener in the filling. 

Fish stock: Seafood stock deepens the seafood flavor in the dish and creates a rich flavor. Use homemade stock or store-bought. If you can't find seafood stock, vegetable stock can be used. 

Potatoes: The starch in the potatoes helps to thicken the sauce and adds some body to the filling. Any type of potato will work here, but the gold ones are especially delicious.

Pacific cod portions: The firm flesh of the cod holds up well to the nature of the gravy filling. Plus, Wild for Salmon cod portions come without skin or bones and are ready to go right into the pan. 

Frozen peas: It's not a pot pie without a few peas, they add such a lovely bright color.

Heavy cream: Cream adds a wonderful richness to the sauce. 

Chives: Chives add a subtle flavor and bit of color to the pie pastry.

Ice water: Keeping everything cold is important when making pie crust. Fill a liquid measuring cup with ice cubes and water and measure the ice water directly from there.

[[ recipeID=recipe-8lex5cp71, title=Pacific Cod Pot Pie with Herb Pastry ]]

Marisa Kerkvliet standing in her kitchen chopping vegetables


Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!
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Pacific Cod Pot Pie with Herb Pastry

This comforting seafood pot pie is an amazing recipe for a cozy weekend meal, or to make when entertaining guests. The flaky crust packed with herbs is the perfect complement to the rich cream sauce filled with chunks of cod, potatoes, peas, and carrots. It is a wonderful meal all on its own and is also great when served with a fresh side salad.

Servings: 6


  • Prep Time: 0 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 1 hours 30 mins





  • 3 tablespoons butter
  • 3 shallots, finely diced
  • 2 ribs celery, diced
  • 2 whole carrots, diced
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme
  • ¼ cup all-purpose flour
  • 2 cups fish stock
  • 2 medium potatoes, diced small
  • 1 ½ pounds pacific cod portions
  • ½ cup heavy cream
  • ½ cup frozen peas


  • 2 ½ cups flour
  • 1 teaspoon salt
  • 18 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 2 tablespoons minced chives
  • 1 teaspoon fresh thyme
  • ½ cup ice water (plus 1-2 tablespoons, if necessary)
  • 1 egg


  1. First, prepare the crust by combining the flour, and salt in the work bowl of a food processor and pulse to combine.
  2. Add the cubed butter, chives, and thyme, and pulse 5-6 times or until the butter is broken into small pieces no larger than a small pea. The texture of the mixture should resemble damp sand.
  3. Slowly pour the ice water evenly over the flour mixture and pulse again, 4-5 times until just combined. Be very careful to not over process! If you overwork the dough the pastry will be tough and not flaky. The dough should just hold together when pressed with your fingers. You may need to add another tablespoon or two of water to get it to this point.
  4. Press the dough into a flat disc that is about 4.5 inches wide and one and a half inches thick and wrap it tightly in plastic wrap. Allow it to rest in the fridge for at least two hours or overnight.
  5. Melt the butter in a large deep skillet over medium-high heat. Add the shallot, celery, carrots, salt, and pepper and cook until the vegetables begin to soften and the shallots turn translucent. Add the garlic, and thyme, and sauté for another minute.
  6. Sprinkle the flour over the vegetables and stir to combine. Continue cooking while stirring until the flour develops a light golden brown color, about 3 minutes.
  7. Slowly stir in the fish stock and bring to a simmer. Add the potatoes, cod filets, heavy cream, and peas. Stir to combine everything. Cover with a lid and continue to simmer for 5-7 minutes or until the filling has thickened slightly and the cod can be flaked apart into bite-size pieces.
  8. Uncover the skillet and allow the filling to cool for about 15 minutes.
  9. Preheat the oven to 350 degrees F. On a lightly floured surface, carefully roll out one disc of pastry into a 14-inch circle that has an even thickness. Carefully transfer it to the pie plate and gently press it down into the corners of the dish to form the bottom crust. Place the filled pie dish in the freezer while you repeat the process and roll out the other disc, this time into a 12-inch circle.
  10. Transfer the filling to the prepared pie dish and top with the second piece of pastry. Fold the excess pastry under and crimp the edges, this can be done with your fingers or a fork.
  11. In a small bowl whisk together one egg with a splash of water and use a pastry brush to gently brush the egg wash over the top of the pot pie. This will give it a nice golden brown crust. Cut a few slits in the top of the pie to allow steam to escape.
  12. Place the pie on a rimmed baking dish and into the oven for 50-60 minutes or until the top crust is golden brown and the potatoes are cooked through.
  13. Allow the pie to rest for about 10 minutes before serving.