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Tuna Pot Pie

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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.

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

Here is what you need: (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)

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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.

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I use a canning ring to cut out my tops if I’m making the individual ones.

Top with either pie crust,

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

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.

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Tuna Pot Pie
 
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Author:
Recipe type: Casserole
Serves: 4
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)
  • ¾ cup frozen peas
  • ⅓ 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
  1. You could also substitute a can of peas and carrots which gives it a bit more peas, but make sure you drain it well.
  2. Mix the drained tuna, soup and vegetables together and pour into a small greased casserole dish, pie pan or individual oven safe dishes.
  3. Top with either pie crust, or with biscuits cut up (if making individual ones, one biscuit each).
  4. Then bake in a preheated 350 degree oven for 25 minutes.
  5. If making one large pie, it take a bit longer, around 40-45 minutes.
  6. 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.

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

pie crust cookies2

Pie Crust Cookies

Then you have dinner AND dessert!

Reader Interactions

Comments

  2. I have pinned your tuna dish. I just purchased 4 individual dishes on sale also. Made me laugh, I got mine at the grocery store and I recently made chicken pot pie using them. Tuna pie sounds pretty good also. Nice post Andi the wednesday baker

    I was looking for your rice treats with cake batter, I made some last summer.

    Reply

  4. This looks easy and quick for a delightful dinner. I can see why children would love this with the individual cups.

    Reply

  9. Oh man these look SOOOOO delicious! I can’t wait to make them. Saw you over at inspiring creativity at Dragonfly Designs-thanks for sharing.

    Reply

  10. We found you on the Six Sisters. You have some great ideas! We are having our 1st link party tomorrow (Thursday 1/24/13) We would love to have you come and link up. We have a fun blog joining us. We hope you will join us too @ the busybhive.blogspot.com
    Have a great day!
    Joye & Myrna

    Reply

  14. Hi Margo,
    What a great idea for Tuna Pot Pie, it looks awesome! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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