Seafood chowder pie

Switch up your Easter lunch and try this flavoursome seafood chowder pie. Covered in crispy puff pastry, it’s a twist on the classic.



Note: + 15 mins cooling time



  • 2 corn cobs, husks and silk removed
  • 2 tsp olive oil
  • 1 leek, pale section only, thinly sliced
  • 2 bacon rashers, finely chopped
  • 2 large potatoes, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 40g butter, chopped
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) milk
  • 4 Coles Tasmanian Skinless Salmon Portions, coarsely chopped
  • 1 smoked cod fillet, coarsely chopped
  • 2 tbs finely chopped chives
  • 2 tbs coarsely chopped dill
  • 1/2 cup (125ml) pouring (pure) cream or thickened cream
  • 2 1/2 sheets puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • Pinch of sea salt flakes



Preheat oven to 200°C. Use a small serrated knife to cut down the sides of the corn cobs to release the kernels.


Heat the oil in a large saucepan over medium-high heat. Cook leek and bacon, stirring, for 5 mins or until leek softens. Add potato, corn and celery and cook, stirring, for 2 mins or until just heated through. Add butter and cook for 1 min or until butter melts. Sprinkle over flour and cook, stirring, for 1-2 mins or until well combined. Add the milk and cook, stirring constantly, for 3-4 mins or until sauce boils and thickens. Set aside for 15 mins to cool slightly. Stir in salmon, cod, chives, dill and cream. Season.


Spoon mixture into a 10-cup (2.5L) ovenproof dish. Place pastry sheets on a clean work surface. Lightly brush with egg. Use a 5cm round pastry cutter to cut discs from the pastry. Arrange the discs over the salmon mixture. Brush with remaining egg. Sprinkle with salt.


Bake for 25-30 mins or until the pastry is puffed and golden. 

Serve with dill sprigs.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.