Cape Cod Pot Pie

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 sheet frozen puff pastry (half a 17-ounce package), thawed

3 tablespoons extra-virgin olive oil

1 large leek (white and light green parts only), halved lengthwise and thinly sliced

2 tablespoons all-purpose flour

1 cup milk

Kosher salt and freshly ground pepper

1/4 cup soft garlic-herb cheese (such as Boursin)

2 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon zest, plus 2 teaspoons lemon juice

1 1/4 pounds cod fillet, cut into 1-inch chunks

1/4 cup chopped fresh tarragon

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

1 large head Boston or Bibb lettuce, leaves separated


  1. Preheat the oven to 425 degrees F. Roll out the puff pastry into an 11-inch square. Cut out four 5-inch rounds using a 5-inch bowl or ramekin as a guide. Place the pastry rounds on an unlined baking sheet and bake until puffed and golden brown, 15 to 20 minutes; set aside.
  2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 minute. Whisk in the milk, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer until thickened, about 3 minutes. Whisk in the garlic-herb cheese, 2 teaspoons mustard, the lemon zest and 1 teaspoon lemon juice.
  3. Season the cod with salt and stir into the skillet. Simmer gently until cooked through, 6 to 8 minutes. Stir in half the herbs.
  4. Whisk the remaining 1 teaspoon lemon juice, 1/2 teaspoon mustard and 1 tablespoon olive oil in a large bowl. Add the lettuce and remaining herbs; toss. Season with salt and pepper.
  5. Divide the cod mixture among shallow bowls; top each with a round of puff pastry. Serve with the salad.