Instructions: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking frequently. Slowly add the milk and cook, whisking constantly, until the sauce has thickened, 3 to 5 minutes. Season with salt and pepper to taste. Set aside to cool slightly.

In a large bowl, combine the fish, peas, carrots, mushrooms, wine and parsley. Stir gently to mix. Pour the sauce over and stir to evenly combine. Transfer the filling to a 2-quart baking dish. Preheat the oven to 375 degrees.

For the biscuit topping, sift the flour, baking powder, salt and pepper into a large bowl. Stir in the parsley, then cut in the shortening until the mixture has the consistency of small peas. Stir in just enough milk to make a soft dough.

Turn the dough onto a lightly floured work surface and roll out to about 3/4-inch thick in an appropriate shape to cover the baking dish. Cover the filling with the biscuit dough. Using kitchen scissors or a knife, trim the dough so it just covers the edge of the dish. Lightly press the dough against the dish to seal.

Bake the pot pie in the preheated oven until the topping is puffed and light brown, 30 to 40 minutes. Let sit a few minutes before serving. Serve directly from the baking dish at the table.

This recipe yields 6 to 8 servings.

Comments: Tender white fish, paired with colorful vegetables in a silky sauce, is transformed into a comfy, warming alternative to the traditional pot pie. Cod, halibut, snapper and sea bass are good choices. An easy biscuit-type dough is used here, but you could also use a more traditional pastry dough. If you have any fish stock on hand, use it in place of the milk for the sauce. Variations are easy here, such as adding crushed cumin seed to the biscuit topping and curry powder to the binding white sauce.

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