Tuna Pot Pie

This is another one of the meals that I first tried, when a kind friend brought it to me after I had my first baby. I love a good chicken pot pie, but this tuna pot pie is a pleasant tasty surprise if you haven’t tried it before.

tuna pot pie, Tuna Pot Pie,

Since finding these cute blue oven proof dishes, sometimes I like to make individual pies, which can be a bit more fun.

tuna pot pie, Tuna Pot Pie,

INGREDIENTS: (Makes 4 servings)

  • 5 ounce can of tuna, drained well (I have used a 12 ounce can before to make it “meatier”)
  • 1 can cream of chicken soup (or celery, potato or mushroom, but chicken is my favorite)
  • 3/4 cup frozen peas
  • 1/3 cup fresh grated carrot
  • pie crust (or canned or homemade biscuits)
  • salt and pepper to taste (I find using the canned soup makes it salty enough)
tuna pot pie, Tuna Pot Pie,

tuna pot pie, Tuna Pot Pie,

You could also substitute a can of peas and carrots which gives it a bit more peas, but make sure you drain it well.

DIRECTIONS:

  • Mix the drained tuna, soup and vegetables together and pour into a small greased casserole dish, pie pan or individual oven safe dishes.

tuna pot pie, Tuna Pot Pie,

tuna pot pie, Tuna Pot Pie,

tuna pot pie, Tuna Pot Pie,
I use a canning ring to cut out my tops if I’m making the individual ones.

Top with either pie crust,

tuna pot pie, Tuna Pot Pie,
tuna pot pie, Tuna Pot Pie,

or with biscuits cut up (if making individual ones, one biscuit each).

tuna pot pie, Tuna Pot Pie,

Then bake in a preheated 350 degree oven for 25 minutes for the individual ones, and if making one large pot pie in a pie plate, it takes a bit longer, around 40-45 minutes. I’ve found if using pie crust, you may need to broil it for a few seconds at the end to make it golden, and if using the biscuit top, it helps to bake on a lower rack in the oven so it gets done before the tops of the biscuits get too brown.

tuna pot pie, Tuna Pot Pie,
tuna pot pie, Tuna Pot Pie,
Print

Tuna Pot Pie

Course Casserole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Joyful Homemaking

Ingredients

  • 5 ounce can of tuna drained well (I have used a 12 ounce can before to make it “meatier”)
  • 1 can cream of chicken soup or celery, potato or mushroom, but chicken is my favorite
  • 3/4 cup frozen peas
  • 1/3 cup fresh grated carrot
  • pie crust or canned or homemade biscuits
  • salt and pepper to taste I find using the canned soup makes it salty enough

Instructions

  • You could also substitute a can of peas and carrots which gives it a bit more peas, but make sure you drain it well.
  • Mix the drained tuna, soup and vegetables together and pour into a small greased casserole dish, pie pan or individual oven safe dishes.
  • Top with either pie crust, or with biscuits cut up (if making individual ones, one biscuit each).
  • Then bake in a preheated 350 degree oven for 25 minutes.
  • If making one large pie, it take a bit longer, around 40-45 minutes.
  • I’ve found if using pie crust, you may need to broil it for a few seconds at the end to make it golden, and if using the biscuit top, it helps to bake on a lower rack in the oven so it gets done before the tops of the biscuits get too brown.

It’s yummy, warm and filling, and an easy way to get some fish in your diet.

tuna pot pie, Tuna Pot Pie,

tuna pot pie, Tuna Pot Pie,

By the way, if you have left over pie crust, try making these:

tuna pot pie, Tuna Pot Pie,

Pie Crust Cookies

Then you have dinner AND dessert!