Fish chowder pie in a bacon biscuit crust

Instructions

1. To make the filling, heat oil in a large heavy-bottomed saucepan. Add the onion, potato, carrots, celery, and garlic and cook, stirring, 2 minutes. Add the clam juice, water, and rosemary. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
2. In a small bowl mix together the half-and-half, mustard, Worcestershire sauce, and cornstarch. Stir the mixture into the saucepan, then add the cod, bell pepper, thyme, corn, salt, and ground pepper. Simmer, uncovered, until the fish is opaque, about 5 minutes.
3. Preheat the oven to 400°F. Pour the fish mixture into a round 2-quart baking dish and set dish on a baking sheet.
4. To make the crust, combine the flour, baking powder, and salt in a bowl. Cut the butter into pieces, then cut into mixture with a fork or a pastry blender until mixture is crumbly. Stir in the buttermilk and bacon. Gather the dough into a ball. On a lightly floured counter, roll out the dough into a 10-inch circle, about 1/4 -inch thick. Fit the dough over the baking dish and crimp the excess around the rim to seal. Poke all over with the tines of a fork. Bake until the crust is puffed and browned and the filling is bubbling, about 30 minutes.