Tuna Pot Pie

Tuna Pot Pie
Tuna Pot Pie. Diana Rattray
  • 70 mins
  • Prep: 25 mins,
  • Cook: 45 mins
  • Yield: 4 to 6 Servings
Ratings (5)

This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.

Use this easy food processor pie pastry or use convenient refrigerated pie pastry for the top crust.

What You'll Need

  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
  • 1/4 teaspoon paprika
  • dash dried thyme, crumbled
  • 2 cups milk
  • 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
  • 2 cups frozen mixed vegetables, thawed
  • 2 teaspoons Worcestershire sauce
  • 1 cup shredded Cheddar cheese
  • pastry for a single 9-inch pie

How to Make It

  1. Heat the oven to 425 degrees F (220 degrees C/Gas 7).
  2. In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary.
  1. Pour the mixture into a lightly buttered 2-quart baking dish or pie plate.
  2. Roll out the pastry to fit the top of the baking dish. Leave an inch or two of overhang.
  3.  With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish and flute the edge as desired. Place the baking dish on a baking sheet in the oven. Bake in the preheated oven for 35 to 40 minutes, or until the crust has browned and the filling is bubbly. 

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