Cod Potpies with Dill Biscuit Crusts

Ingredients

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 8 ½ tablespoons unsalted butter
• 9 tablespoons whole milk
• 2 ½ tablespoons fresh dill
• 1 medium leek
• + 10 more ingredients
• • ½ cup carrot
  • ¼ cup celery
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 3 1/2-inch round cookie/biscuit cutter
  • 1 ½ cups whole milk
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 4- to 5-inch-wide 8- to 10-ounce ramekins
  • 1 ¼ pounds skinless cod or scrod fillet, cut into 3/4-inch chunks

Put oven rack in middle position and preheat oven to 450°F. Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1...

View full recipe at Epicurious