Trout Pot Pie

1. Preheat oven to 425°F (218°C).
2. Line a large dish or a baking sheet with paper towels. Place the pieces of trout onto the paper towels and pat dry.
3. Using a 1½- or 2-quart deep dish pie plate or casserole dish as a template, trace a circle slightly larger than the opening of the dish onto the sheet of puff pastry with a sharp paring knife. Remove excess and place the puff pastry into the fridge to chill until needed.

For the Filling

1. Bring a medium pot of water to a boil. Add in the cubed potatoes and blanch for 5 minutes. Drain and rinse with cold water. Set aside to drain well.
2. Place the cubed, room-temperature cream cheese in a microwave-safe dish. Add about ½ cup (125 ml) of the broth into the dish. Place into the microwave and heat in 20- to 30-second intervals until cream cheese begins to melt and the broth is hot; do not bring to a boil, or the mixture may curdle. Mix together until homogenous. Cover to keep warm.
3. In a Dutch oven or large nonstick frying pan, heat the olive oil over medium-high heat until it shimmers. Add in the diced onion and celery. Saute until onions are translucent but not browned; 3 minutes.
4. Reduce heat to medium. Add in the butter. When melted, sprinkle the flour over the butter and onion mixture. Cook, while constantly stirring; about 1 minute.
5. Slowly add in the white wine while constantly stirring until a smooth paste forms, slowly add and stir in the warm cream cheese mixture. Stir in the remaining broth until thoroughly mixed.
6. Add in the salt, Old Bay™ seasoning, chili flakes, and black pepper. Stir and simmer for 5 minutes or until slightly thickened.
7. Turn off heat and fold in the trout, diced potatoes, frozen vegetables, parsley, and dill until well combined. Fold gently to avoid breaking up the trout too much.

To Assemble

1. Transfer the fish mixture to the deep dish pie plate or casserole dish. Remove the puff pastry from the fridge and, with a sharp paring knife, cut out vents or make a few slashes in the pastry to allow the steam to escape.
2. Place the puff pastry over the dish and gently press the edges to the dish to seal.
3. In a small bowl, whisk together the egg, water, and a pinch of salt. Lightly brush the top of the puff pastry with the egg wash.
4. Place the dish onto a baking sheet (in case the filling bubbles over) and place into the preheated oven; 5 minutes.
5. Reduce heat to 400°F (204°C) and continue to bake for another 20–25 minutes or until the pastry has puffed, is golden in colour, and the filling is bubbling.
6. Remove from oven and place on a wire cooling rack. Let sit for 10 minutes before serving.