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Cheesy Fish Chowder Pie

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Cheesy Fish Chowder Pie combines fish pie mix, sweetcorn, leek and cornichons in a cheese sauce topped with a puff pastry lid! Simply divine!

Cheesy Fish Chowder Pie (insta) lr hd b

After taking a pack of fish pie mix out of the freezer the other day I had no idea what I was going to make with it.

By tea time I was googling for inspiration and came across my own Fish Pie recipe (fancy that) but realising I had some puff pastry that needed using up and having seen various other fish pie recipes I was inspired to take my original recipe and give it a twist in this Cheesy Fish Chowder Pie!

I also happened to have the remainder of a pot of clotted cream that we’d had with our Christmas pudding so I used that up too! It did feel good to get all these bits used up and in such a delicious way.

Cheesy Fish Chowder Pie - Fab Food 4 All

I enjoyed making the fish shapes for the pie crust.

The intention was to have some air bubbles going upwards but a lack of room meant they had to go at the bottom defying gravity! We’ll call it artistic license.

You can, of course, learn from my mistake and have them going the right way!

Cheesy Fish Chowder Pie - Fab Food 4 All

More Fish Pie Recipes!

I asked some fellow bloggers for their fish pie recipes and this is what they had to offer:

Cheesy Fish Chowder Pie - Fab Food 4 All

Pin for later!

Cheesy Fish Chowder Pie a delicious combination of smoked and natural cod, salmon, sweetcorn, leek and cornichons in a cheese sauce. #FishPie #FishRecipes #Pie #PuffPastryPie #Fish #Cheese #CheeseSauce #SmokedCod #Cod #Salmon #Sweetcorn #Leek #Cornichons #ChowderRecipes

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4.86 from 14 votes
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Cheesy Fish Chowder Pie

A delicious fish pie combining the flavours of a Fish Chowder and placing them in a pie topped with puff pastry.
Course Main
Cuisine British
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Camilla Hawkins

Ingredients

  • 400 g Fish Pie Mix (pieces of smoked haddock, cod, salmon etc) fresh or frozen
  • 4 Peppercorns
  • 1 Leek sliced
  • 1 x 325 g Tin sweetcorn
  • 200 ml Fish stock from poaching the fish
  • 200 ml Semi-skimmed milk
  • 25 g Plain flour
  • 25 g Butter
  • 1 tablespoon Clotted cream optional, I just happened to have it
  • 1 teaspoon Whole grain mustard
  • 90 g Extra mature Cheddar cheese
  • 10 Cornichons or to taste
  • 1 x 320 g Pre-rolled puff pastry sheet
  • 1 Egg whisked to use as egg wash

Instructions

  • Place the fish, peppercorns and sliced leeks in a pan and cover with water.
  • Bring the boil and then simmer for 5 minutes or until fish is cooked through (if using frozen fish simmer for 10 minutes).
  • Skim away any scum from the surface.
  • Drain the fish mixture over a bowl, removing the peppercorns and reserving the fish stock.
  • To make the sauce put 200 mls fish stock, milk, butter, cream (if using) and flour in a pan and bring to a simmer whisking constantly until thickened.
  • Add the mustard and grated cheese and mix well until melted.
  • Then add the fish, cornichons and sweetcorn.
  • Unroll the pastry sheet and using an upturned deep pie dish as a template cut around it with a knife to form the pie lid.
  • Pre-heat the oven to 200°C.
  • Cut 3 narrow strips from the edge of the remaining pastry and use these to cover the rim of the pie dish, breaking off any excess (wet the base with a pastry brush).
  • Brush the outer rim of the pastry lid with water and place on top of the pie.
  • Cut out fish shapes etc brushing with water to adhere to the pie.
  • Pierce a whole with a knife under one of the fish for ventilation.
  • Crimp the edges together by putting your left hand index finger and thumb on top of the edge pulling the pastry upwards with your right hand index finger going along the whole rim until finished.
  • Brush the egg wash over the pie.
  • Place pie in the oven and bake for 20 minutes until golden and cooked through.
  • Serve with vegetables of your choice.

Notes

If using frozen fish pie mix there’s no need to thaw, can be cooked from frozen for the same amount of time.

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Comments

  3. A S,Edinburgh

    I love the decoration! I don’t think I’ve seen clotted cream used with fish before… it’s a brilliant idea; it’s so buttery and rich it must be a great combination.

    Reply

    • Pippa

      Sounds lovely, but I worry that the fish is so full of water it makes the sauce really watery which has happened to me several times when making a fish pie with mash. Maybe pre cooking the fish with extract the water?

      Reply

      • Camilla

        Hi Pippa, the fish in this pie is cooked and then drained so there is no excess water coming from it. We had this last week and the sauce is definitely not watery.

        Reply

  6. peter @feedyoursoultoo

    The inside looks so tasty. but that crust and the cute fish design make this a sure fire recipe.

    Reply

  10. Mimi

    I love puff pastry, and this looks DELISH. Not much of a cook myself but I’ll pass this on to my boyfriend to make for me! Hehe x

    Reply

  11. tracey bowden

    I have never had a fish pie like this before and yours looks delicious, I reckon I could even get my little fussy eater to try this if I managed to make it and for it to be edible too!

    Reply

    • Camilla

      Tracey for extra brownie points and to get your little one to eat it try adding his or her name too to the decoration, it worked wonders when I made a pie once that my daughter told me in no uncertain terms she wasn’t going to eat!

      Reply

  12. Mayuri Patel

    I don’t eat fish but must say the crust looks so flaky and nice. Love the cute little fish also.

    Reply

  17. Sarah

    Hi Camilla, I was the winner of your OXO comp to win a frying pan and food storers. They were delivered yesterday and are just super and very high quality, what a great prize! Thanks again 🙂

    Reply

  18. My Make Up Life

    I bet fish lovers would love this. Really love the little fish onto of the pie. Haven’t had pie in ages, might make a mince one tonight

    Reply

    • Camilla

      Aaw thanks Ana, I wasn’t the best artist at school but loved my still life and landscapes, people were a complete no no though:-)

      Reply

    • Camilla

      Thanks Emma, there was a day when my daughter said she wasn’t going to eat a particular pie I was making so I put her name on it with some hearts, she was so happy she ate her portion all up:-)

      Reply

  26. Dom

    oooh, I love how thick and creamy that filling looks and I adore the addition of sweetcorn. Glorious glossy pastry too. Love this x

    Reply

  27. Emma

    Fab looking pie Camilla you can see from the colour of that pastry it’s just cooked to perfection 🙂 I’ve never added cornichons before but can see that could work. Great recipe! And thanks for thr link x

    Reply

  31. Kavey

    Looks really lovely and I agree, pastry lid for a fish pie appeals to me too!
    With your fish air bubbles, couldn’t you turn the pie 180 degrees and then the bubbles would be above them? 😉

    Reply

  32. Heather Haigh

    That looks so good! You’ve got a fantastic glaze on the pastry and it sounds just delicious.

    Reply

  33. nazima

    such a beautiful pastry cover. We love fish pie. Must try this and the fish cutouts on top, the kids will love it

    Reply

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