Fish Potpies

Ingredients

• 1 pound fresh or frozen haddock, cod, or orange roughy fillets
• half of a 15-ounce package folded refrigerated unbaked piecrusts (1 crust)
• 1/4 cup sliced green onion
• 1 clove garlic, minced
• tablespoons margarine or butter
• 1/4 cup all-purpose flour
• 3/4 cup milk
• 1 cup shredded American or process Swiss cheese
• 1/2 cup shredded carrot
• 2 tablespoons snipped parsley
• 1 tablespoon chopped pimiento
• 1/8 teaspoon pepper

Instructions

1. Thaw fish, if frozen. Let half of a 15-ounce package folded refrigerated unbaked piecrusts (1 crust) stand at room temperature for 15 to 20 minutes.
2. In a medium saucepan cook 1/4 cup sliced green onion and 1 clove garlic, minced, in tablespoons margarine or butter till tender. Stir in 1/4 cup all-purpose flour. Add 3/4 cup milk all at once. Cook and stir till thickened and bubbly. Add 1 cup shredded American or process Swiss cheese, 1/2 cup shredded carrot, 2 tablespoons snipped parsley, 1 tablespoon chopped pimiento, and 1/8 teaspoon pepper. Cook and stir till cheese melts. Remove from heat.
3. Cut fish into 1/2-inch pieces; stir into cheese mixture. Spoon into four greased 8- or 10-ounce casseroles. Cut pastry into 4 wedges. Center on wedge on each casserole; trim to fit. Cut slits into pastry. Place on a baking sheet. Bake in a 400° oven for 20 to 25 minutes or till brown. Let stand 10 minutes before serving.