Fish pot pies

These creamy individual fish pies will be gobbled up by the whole family.

  • 50 mins cooking
  • Serves 4
  • Print


Fish pot pies
  • 1 cup (250ml) Campbell's Real Fish Stock
  • 2/3 cup (160ml) water
  • 300 gram salmon fillets, cut into 2cm pieces
  • 300 gram firm white fish fillets, cut into 2cm pieces
  • 2 large potatoes (600g), chopped coarsely
  • 1 small kumara (250g), chopped coarsely
  • 2 tablespoon milk
  • 40 gram butter
  • 2 tablespoon plain flour
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 cup (60g) coarsely grated cheddar cheese


Fish pot pies
  • 1
    Place stock and the water in medium saucepan; bring to the boil. Add fish, reduce heat; simmer gently, about 2 minutes or until cooked through. Remove fish from pan; place a few pieces each of salmon and white fish in 1 cup (250ml) shallow ovenproof dish for toddler, then divide remaining fish into three 2-cup (500ml) shallow ovenproof dishes. Strain stock mixture into medium jug; discard solids.
  • 2
    Boil, steam or microwave vegetables until tender; drain. Push vegetables through sieve into large bowl; stir in milk and half the butter until smooth. Cover to keep warm.
  • 3
    Preheat grill.
  • 4
    Melt remaining butter in small saucepan; add flour, cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in reserved stock mixture; cook, stirring, until sauce boils and thickens. Stir in parsley.
  • 5
    Pour a little of the sauce over toddler's fish; top with some of the vegetable mixture.
  • 6
    Pour remaining sauce over fish in large dishes, top with remaining vegetable mixture; season to taste.
  • 7
    Sprinkle dishes with cheese. Place dishes on oven tray; grill until browned lightly.


The pies can be prepared several hours ahead, and instead of browning them under the grill, heat and brown them in the oven at 180°C (160°C fan-forced) for about 30 minutes. The pies are not suitable to freeze.