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 tablespoon vegetable oil
- 1 ½ pounds mahi mahi fillets
- 1 teaspoon dried thyme
- salt and ground black pepper to taste
- 1 (10.75 ounce) can condensed cream of potato soup
- ½ cup milk
- 1 (15 ounce) can mixed vegetables (with potatoes), drained
- 2 (9 inch) deep dish pie crusts
Instructions
- Preheat an oven to 375 degrees F (190 degrees C).
- Heat the vegetable oil in a large skillet over medium heat.
- 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.
- Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
- 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.
- Gently fold the mahi mahi pieces into the soup mixture.
- Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
- Pour the soup mixture with the mahi mahi into the pie crust.
- Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
- 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
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?!?
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.
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!
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.
very yummy. we subbed frozen broccoli cauliflower carrots. boiled a potato and added it and fresh basil to soup.
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.