Fish Pot Pie

Fish Pot Pie


Servings 4
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

3.6 based on 9 ratings.


  • 1 tsp Crushed Garlic
  • 125 g Prawns
  • 2 tbsp Vegetable Oil
  • 200 g Baby Spinach
  • 1/2 Limes juice and zest
  • 1 tbsp Wholegrain Mustard or lemon
  • 1 tbsp Parsley fresh and chopped
  • 125 g Butter melted
  • 8 Filo Pastry Sheets
  • 1 Brown Onion sliced
  • 1 Philadelphia Cheese (250 Grams)
  • 1/2 Kg Fish Fillets

Nutrition Information

Qty per
278g serve
Qty per
Energy 5736cal 2065cal
Protein 56g 20g
Fat (total) 45g 16g
 - saturated 30g 11g
Carbohydrate 81g 29g
 - sugars 73g 26g
Dietary Fibre 34g 12g
Sodium 711mg 256mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Fish Pot Pie is quite a yummy dish and you can be quite creative with it!

Pot pies are a great dish for anytime of the day because you can put anything inside it – there’s no hard rule! So although it’s the chicken pot pie that’s the most common, no one can stop you from substituting the chicken for seafood!

Here’s an amazing and delicious recipe for Fish Pot Pie. The flaky and buttery crust is just so perfect and just truly complements the taste of the fish and the other ingredients inside. You can make this in less than an hour!

Seafood lovers will definitely love this!

Fish Pot Pie


  1. Preheat your oven to 180C.

  2. To make the filling, fry the garlic and onion in the oil over medium heat until softened.

  3. Add the spinach, prawns, fish, and white wine (or stock), and let it all come to a boil.

  4. Reduce heat to a simmer, and let cook for another 2 or 3 minutes.

  5. Add in the crème fraiche or philly cheese, mustard, parsley, and lime juice and zest, stirring it in for about 2 minutes more.

  6. Take off heat and pour the filling into a pie dish.

  7. To make the topping, scrunch up a filo pastry sheet with your hands and place the clumped pastry on the pie.

  8. Keep going until the dish is covered, and then brush the tops of the pastry with melted butter.

  9. Bake for 12 - 15 minutes and serve with salad greens.

Recipe Hints and Tips:

  • Fish Pot Pie is suitable to freeze for up to two weeks.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar