This Fish Savory Pour-Over Pie is the kind of recipe that fits real life. It uses a smooth, pourable batter, a hearty fish filling, and no yeast at all. The result is a tender, baked pie that feels both homey and practical. It works for weeknight dinners, casual lunches, or make-ahead meals when time feels tight. With familiar ingredients and a straightforward method, this recipe delivers a reliable savory bake that slices cleanly and tastes rich without feeling heavy.
Story
I first made Fish Savory Pour-Over Pie on a night when I wanted something warm but didn’t want to fuss with dough. I had cooked fish in the fridge, a few eggs, and plenty of sour cream, so this pie came together naturally. What surprised me most was how evenly the batter baked around the filling. Since then, Fish Savory Pour-Over Pie has become a dependable option whenever I want an easy fish pie that still feels complete. It also works as a no-yeast savory pie, which makes it ideal when baking time matters.
Ingredients
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3 large eggs
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½ teaspoon salt
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1 teaspoon sugar
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⅔ cup mayonnaise
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1¼ cups sour cream
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2 cups all-purpose flour
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2 teaspoons baking powder
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9 ounces cooked white fish fillet, flaked
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3 hard-boiled eggs, chopped
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¼ cup chopped green onions
Step-by-Step Instructions
Preparing the Ingredients
Start by preheating the oven to 350°F and lightly greasing a 9-inch baking dish or pie pan. Flake the cooked fish into small pieces, chop the hard-boiled eggs, and slice the green onions. Set everything aside so the assembly moves smoothly and the batter does not sit too long before baking.
Cooking Instructions
Whisk the raw eggs with salt and sugar until smooth, then mix in the mayonnaise and sour cream until the texture turns creamy. Stir the flour with baking powder in a separate bowl, then add it gradually to form a pourable batter. Pour half the batter into the dish, spread the fish mixture evenly, and cover with the remaining batter. Bake for 40 to 45 minutes until golden and set.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overload the filling, as too much fish can prevent the batter from setting properly. Also, avoid cold ingredients straight from the refrigerator, since they can slow baking and affect texture. Measure the baking powder carefully, because too much can cause uneven rising and cracks on top.
Pro Tips for Better Flavor
Use mild white fish like cod or pollock so the filling stays balanced. Fresh dill or a pinch of black pepper adds depth without overpowering the pie. Let the baked pie rest for at least ten minutes before slicing, which helps the layers hold together cleanly.
Serving and Storage
How to Serve
Serve this baked fish pie warm, sliced into wedges, and paired with a crisp green salad or steamed vegetables. It also works well with a light yogurt sauce or a spoon of sour cream on the side. This dish fits brunch tables just as easily as dinner plates.
How to Store Leftovers
Store leftover slices in an airtight container in the refrigerator for up to three days. Reheat portions in the oven for the best texture, although the microwave works well for quick meals. The pie keeps its structure, making it suitable for packed lunches.
Conclusion
This Fish Savory Pour-Over Pie proves that comfort food does not need complicated steps. With its soft batter, satisfying filling, and flexible ingredients, it delivers a dependable quick fish bake that works for many occasions. If you enjoy savory pies that come together easily and bake evenly every time, this recipe deserves a place in your regular rotation.
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Frequently Asked Questions
Can I use canned fish instead of fresh fish?
Yes, canned fish works well in this recipe as long as it is drained thoroughly. It shortens prep time and still delivers a solid texture, which makes the pie even more convenient for busy days.
Does this pie freeze well after baking?
The pie freezes best when wrapped tightly and cooled completely first. Thaw it overnight in the refrigerator and reheat in the oven so the batter regains its original texture.
Is this recipe suitable for beginners?
This recipe suits beginners because it skips dough handling and relies on simple mixing. The batter pours easily, and the baking time stays consistent, which builds confidence with savory baking.
Print
Fish Savory Pour
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Fish Savory Pour-Over Pie made with a creamy batter, tender fish, and baked until golden. A simple no-yeast savory pie perfect for weeknight meals.
Ingredients
- 3 large eggs
- ½ teaspoon salt
- 1 teaspoon sugar
- ⅔ cup mayonnaise
- 1¼ cups sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 9 ounces cooked white fish, flaked
- 3 hard-boiled eggs, chopped
- ¼ cup chopped green onions
Instructions
- Preheat the oven to 350°F and grease a 9-inch baking dish.
- Whisk eggs with salt and sugar until smooth.
- Mix in mayonnaise and sour cream until combined.
- Stir flour with baking powder and add to the wet mixture to form a pourable batter.
- Pour half the batter into the dish, add the fish filling, then cover with remaining batter.
- Bake for 40 to 45 minutes until golden and set.
Notes
- Canned fish may be used if drained well.
- Add dill or black pepper for extra flavor.
- Store leftovers refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 165 mg