TILAPIA POT PIE WITH BISCUIT CRUST

INGREDIENTS

DIRECTIONS

• Preheat the oven to 425°F.
• To make the biscuits, add baking mix, half and half, 2 tablespoons melted butter, chives to a small bowl, and stir until just combined. Be careful not to overmix. Divide the dough into 2 equal portions and place on an ungreased baking sheet. Form the dough into flat, round cakes. Bake in a preheated oven for about 10 minutes. Remove from the oven and brush with the remaining 2 teaspoons of melted butter.
• For the filling, melt butter in a medium saucepan. Sauté the onion and carrots until the onions are softened and slightly browned. Add the potatoes, seafood base, heavy cream, and wine. Bring to a simmer and cook until the potatoes are tender.
• Heat the cooking oil in a medium nonstick skillet over medium high heat. Cook the tilapia fillets for about 1 minute on each side. Transfer the tilapia to a cutting board and chop into large chunks.
• Add the tilapia chunks to the cream mixture and let simmer for 2 minutes. Add the frozen peas and and heat until the peas are warmed through. Season with salt and pepper to taste.
• Divide the creamy tilapia mixture between 2 bowls and top each with a biscuit. Garnish with minced fresh chives.
• Recipe courtesy of Chef Lou Rice