Country Tuna Pie
Indulge in the comforting flavors of home with this rustic Country Tuna Pie, a hearty dish that combines flaky golden pie crust with a creamy, savory filling. Packed with tender chunks of tuna, vibrant peas, and a medley of sautéed vegetables like onion, carrot, and celery, this recipe is perfect for a cozy family dinner or an impressive potluck option. The luscious filling, made with a blend of whole milk and chicken or vegetable broth, is seasoned with a touch of thyme for a subtly herbaceous finish. Topped with an egg-washed crust for a beautiful sheen, this easy-to-make pie is baked to golden perfection in just under an hour. Whether you choose homemade or store-bought crusts, this dish delivers all the soul-warming appeal of classic comfort food with minimal effort. Perfect for weeknights yet special enough for entertaining, this recipe is your new go-to for crowd-pleasing, easy-to-love meals. Keywords: country tuna pie, tuna pot pie, savory pie recipe, comfort food dinner, easy family meal.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken or vegetable broth
- 2 cans canned tuna in water, drained
- 0.5 cup frozen peas
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 2 sheets pie crust (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes, stirring occasionally.
Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the milk and broth, whisking to prevent lumps, and bring the mixture to a simmer. Cook for 3-4 minutes, stirring, until it thickens into a creamy sauce.
Stir in the drained tuna, frozen peas, salt, black pepper, and dried thyme. Mix until well combined and heated through. Remove from heat and set aside to cool slightly.
Roll out one pie crust sheet and fit it into a 9-inch pie dish, trimming any excess around the edges.
Pour the tuna mixture into the prepared crust, spreading it evenly.
Cover the pie with the second pie crust sheet. Trim any overhang, then crimp the edges of the two crusts together to seal.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top of the pie crust with the beaten egg for a golden finish.
Place the pie on the middle rack of your preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 352.6 g | 128% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 38.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 686 mg | 53% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2019 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
