Cod Potpies with Dill Biscuit Crusts

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 teaspoon pepper black
• 0.5 cup carrots diced finely
• 0.3 cup celery diced finely
• 1.3 pounds scrod fillet skinless cut into 3/4-inch chunks
• 1.5 cups flour all-purpose
• 2.5 tablespoons optional: dill fresh chopped
• 1 medium leek white green cut into 1/2-inch pieces ( and pale parts only)
• 0.8 teaspoon salt 
• 7.5 tablespoons butter unsalted cold melted cut into 1/2-inch cubes, plus 1 tablespoon,
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• ramekin
• baking pan
• rolling pin

Directions

1. Put oven rack in middle position and preheat oven to 450°F.
2. 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.
3. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.)
4. Remove pan from heat.
5. Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
6. Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times.
7. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
8. Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
9. *Available at Bridge Kitchenware (800-274-3435).