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Tuna Pot Pie

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Casserole
Servings: 4
Author: Joyful Homemaking


  • 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


  • 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.