Recipe By PERFECTNESS
Rating
Published Jun 19th
Mahi Mahi Pot Pie
Prep 10m Cook 1h Additional 10m Ready In 1h 20m
Servings 1 9-inch pie Calories 688.8

Can’t find a pot pie with fish? Try this one out! This recipe has mahi mahi in a flaky crust. Watch out for bones!

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 1 ½ pounds mahi mahi fillets
  • 1 teaspoon dried thyme
  • salt and ground black pepper to taste
  • 1 (10.75 ounce) can condensed cream of potato soup
  • ½ cup milk
  • 1 (15 ounce) can mixed vegetables (with potatoes), drained
  • 2 (9 inch) deep dish pie crusts

Cooking Directions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Heat the vegetable oil in a large skillet over medium heat.
  3. 3 Season the mahi mahi fillets with the thyme, salt, and black pepper; lay the seasoned fillets in the hot skillet. Cover the skillet and cook the fillets for 7 minutes, turn the fillets, and continue cooking the other side until the flesh flakes easily with a fork, 5 to 7 minutes.
  4. 4 Remove the mahi mahi to a cutting board and cut into bite-size pieces, removing any visible bones as you notice them.
  5. 5 Stir the cream of potato soup, milk, and mixed vegetables together in a saucepan over medium heat; season with salt and pepper. Allow the mixture to simmer, stirring occasionally, 5 minutes.
  6. 6 Gently fold the mahi mahi pieces into the soup mixture.
  7. 7 Line a 9-inch deep-dish pie plate with one of the prepared pie crusts.
  8. 8 Pour the soup mixture with the mahi mahi into the pie crust.
  9. 9 Lay the remaining pie crust atop the assembled pie. Seal the edges with wet fingertips.
  10. 10 Bake in the preheated oven until the crust is a golden brown and the pie is heated through, 40 to 45 minutes. Allow to cool 10 to 15 minutes before serving.

Nutrition Facts

  • Calories 688.8
  • Carbohydrate 72.6 g
  • Cholesterol 109.9 mg
  • Fat 32.7 g
  • Fiber 8.6 g
  • Protein 29 g
  • Saturated Fat 12.6 g
  • Sodium 1148.5 mg
  • Sugar 1 g

Reviews

  1. This pie was a great success everyone loved it. I substituted Tilapia for the Mahi Mahi and a bag of frozen mixed veggies for the can.
  2. I made many substitutions thanks to this great base recipe to make it dairy and wheat-free. Instead of canned soup I used 1.5 cups homemade almond milk thickened with one tablespoon sweet potato powder and one tablespoon spelt flour. I added one tablespoon miso to the milk and 1/4 cup nutritional yeast flakes.. The taste - Read more ...
  3. Fabulous! I used a can of progresso clam chowder instead of cream of potato. I added the milk plus flour to thicken. Added frozen corn. I also added a tsp of clam bouillon (better than bouillon) is the brand.
  4. very yummy. we subbed frozen broccoli cauliflower carrots. boiled a potato and added it and fresh basil to soup.
  5. Simple but good! I ended up making my own crust but the rest of the recipe I followed. My dad asked for thirds and if my dad likes it it's a keeper.