Recipe courtesy of Lynn Crawford

Oyster and Rockfish Pot Pie

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 6 servings
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3 tablespoons olive oil

1 tablespoon unsalted butter

1/2 cup button mushrooms, quartered

1/2 cup medium-diced potatoes

1/4 cup medium-diced carrots

1/4 cup medium-diced leeks

3 stalks celery, medium diced

2 cloves garlic, finely chopped

1 small onion, medium diced

1/4 cup all-purpose flour

1 cup white wine

3 cups fish stock

1 cup heavy cream

1 pound rockfish, skinned and cut into 1-inch cubes

2 dozen oysters, shucked

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 lemon, juiced

Salt and freshly ground black pepper

6 large puff pastry rounds, chilled (1/8-inch thick and 4 inches round)

1 egg, beaten


  1. Preheat the oven to 395 degrees F.
  2. Heat the olive oil and butter in a large saucepot over medium-high heat. Saute the mushrooms, potatoes, carrots, leeks, celery, garlic and onions for about 5 minutes. Add the flour to the vegetables to coat well, and then add the white wine. Continue to cook over medium heat for 3 minutes. Add the stock and cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add the rockfish, cook for 5 minutes, and then add the oysters, herbs and lemon juice. Season with salt and pepper. 
  3. Divide the mixture into 6 large ovenproof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with the beaten egg and bake until golden brown, about 15 minutes.