Mahi Mahi Pot Pie

  4.4 – 6 reviews  • Mahi Mahi

Can’t find a fish pot pie? Give this one a try! Mahi mahi is baked in a flaky crust in this recipe. Bones should be avoided!

Prep Time: 10 mins
Cook Time: 1 hr
Additional Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 6
Yield: 1 9-inch pie

Ingredients

  1. 1 tablespoon vegetable oil
  2. 1 ½ pounds mahi mahi fillets
  3. 1 teaspoon dried thyme
  4. salt and ground black pepper to taste
  5. 1 (10.75 ounce) can condensed cream of potato soup
  6. ½ cup milk
  7. 1 (15 ounce) can mixed vegetables (with potatoes), drained
  8. 2 (9 inch) deep dish pie crusts

Instructions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Heat the vegetable oil in a large skillet over medium heat.
  3. Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
  4. Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
  5. Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
  6. Gently fold the mahi mahi pieces into the soup mixture.
  7. Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
  8. Pour the soup mixture with the mahi mahi into the pie crust.
  9. Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
  10. Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

Nutrition Facts

Calories 689 kcal
Carbohydrate 73 g
Cholesterol 110 mg
Dietary Fiber 9 g
Protein 29 g
Saturated Fat 13 g
Sodium 1149 mg
Sugars 1 g
Fat 33 g
Unsaturated Fat 0 g

Reviews

Michaela Johnson
Great recipe for a cold winters night, hubby not a big fan of fish but likes mahi-mahi and loves pot pies – this was perfect. I too used Progresso, clam chowder, and added frozen peas and corn. Delicious, mahi-mahi chowder in a pie crust, what could be better?!?
Karen Rose
This pie was a great success, everyone loved it. I substituted Tilapia for the Mahi Mahi and a bag of frozen mixed veggies for the can.
Wendy Simpson
I made many substitutions, thanks to this great base recipe, to make it dairy and wheat-free. Instead of canned soup I used 1.5 cups homemade almond milk, thickened with one tablespoon sweet potato powder and one tablespoon spelt flour. I added one tablespoon miso to the milk, and 1/4 cup nutritional yeast flakes.. The taste was exceptional. Instead of canned veggies, I added one potato boiled and cut into small pieces, and 1 cup of frozen mixed veggies (corn, peas and kale). I baked it in a bought spelt pie shell. Everyone loved this!
Jennifer Ramsey
Fabulous! I used a can of progresso clam chowder instead of cream of potato. I added the milk plus flour to thicken. Added frozen corn. I also added a tsp of clam bouillon (better than bouillon) is the brand.
Eugene Ferguson
very yummy. we subbed frozen broccoli cauliflower carrots. boiled a potato and added it and fresh basil to soup.
Brittany Sanchez
Simple, but good! I ended up making my own crust but the rest of the recipe I followed. My dad asked for thirds, and if my dad likes it, it’s a keeper.

 

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