Easy Tuna Pasta Pot Pie
Warm, comforting, and irresistibly creamy, this Easy Tuna Pasta Pot Pie is the perfect weeknight meal that combines hearty flavors with simple preparation. Featuring tender short pasta, flaky canned tuna, and vibrant mixed vegetables, all enveloped in a rich, cheesy sauce, this dish is topped with a golden, flaky pie crust for a unique twist on a classic pot pie. With just 15 minutes of prep time and a short bake, this one-pot wonder is both quick and satisfying, making it ideal for busy families. The addition of garlic powder, onion powder, and thyme brings depth to the creamy filling, while the egg wash ensures a beautifully browned crust. Whether you’re making use of pantry staples or feeding a crowd, this easy casserole-style recipe serves up wholesome comfort in every bite. Perfect for when you crave a cozy dinner that’s big on flavor without the hassle!
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Recipe Information
Ingredients
- 2 cups short pasta (e.g., penne, macaroni)
- 2 cans canned tuna in water (drained)
- 1 cup frozen mixed vegetables
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken or vegetable broth
- 0.5 cups milk
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons dried thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 1 sheet refrigerated pie crust
- 1 large egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, until the mixture is golden and fragrant.
Gradually whisk in the chicken or vegetable broth and milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens (about 3-4 minutes).
Stir in the garlic powder, onion powder, dried thyme, salt, and black pepper for flavor.
Add the drained tuna, frozen mixed vegetables, and shredded cheddar cheese to the sauce. Stir until the cheese is melted and everything is well combined.
Return the cooked pasta to the pot and fold it into the creamy tuna mixture.
Transfer the mixture into an oven-proof casserole dish, spreading it out evenly.
Place the pie crust on top of the casserole dish, trimming any excess dough. Press the edges down to seal and use a knife or fork to create small vents in the crust for steam to escape.
Brush the pie crust with the beaten egg to give it a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and crisp.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1173 mg | 51% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 284 mg | 22% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 448 mg | 10% | |
*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.
