Prep Time 45m
Cook Time 15m
Yield 4 individual pot pies


Ingredients
FILLING
  • Crisco® Original No-Stick Cooking Spray
  • 3 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 1 medium onion, chopped
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds skinless cod fillet, cut into 3/4-inch chunks
BISCUIT CRUST
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 8 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, cut into 1/2-inch cubes, plus 1 tablespoon, melted
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 1/2 tablespoons chopped fresh dill
Preparation Directions
FILLING
  • Step 1Heat oven to 450°F. Spray 4 or 5-inch ramekins with no-stick cooking spray.
  • Step 2Heat shortening in a 2- to 3-quart heavy saucepan over medium heat. Add onion, carrot and celery. Cook, stirring frequently, until tender, about 7 minutes.
  • Step 3Add flour and cook, stirring, 1 minute. Stir in milk, salt and pepper. Bring sauce to a boil, stirring frequently. Reduce heat and simmer, stirring occasionally, 4 minutes (sauce will be thick.) Remove pan from heat. Season cod with salt and pepper; gently stir into sauce.
BISCUIT CRUST
  • Step 1Whisk together flour, baking powder and salt in medium bowl. Blend in shortening cubes with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk and dill with a fork until mixture just comes together.
  • Step 2Gather dough into a ball. Turn out onto a lightly floured surface; knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick). Cut out 4 biscuits using a 3 1/2-inch biscuit cutter.
ASSEMBLY
  • Step 1Divide filling among ramekins. Top each with a biscuit; brush biscuits with melted shortening. Place ramekins on a rimmed baking sheet; bake until sauce is bubbling and biscuits are golden, about 12 to 15 minutes.
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