Easy Tuna Pot Pie
Indulge in the comfort of a classic with this "Easy Tuna Pot Pie" recipe—your ultimate weeknight dinner solution! Featuring a creamy, homemade filling loaded with tender chunks of canned tuna and vibrant frozen mixed vegetables, this dish is encased in golden, flaky pie crusts for the perfect crisp texture. The secret to its rich flavor lies in the velvety roux made with butter, flour, milk, and a hint of thyme for aromatic warmth. Ready in under an hour, this pot pie combines minimal prep with maximum satisfaction, making it ideal for busy nights when you’re craving a hearty yet simple meal. Serve it fresh out of the oven, and watch it become a family favorite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 12 ounces canned tuna (drained)
- 2 cups frozen mixed vegetables
- 2 refrigerated pie crusts
- 1 egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1-2 minutes to create a smooth roux.
Gradually pour in the milk and broth while continuing to whisk, ensuring there are no lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Season the sauce with salt, black pepper, and dried thyme. Remove the saucepan from the heat.
Stir in the drained tuna and frozen mixed vegetables until evenly combined. Set aside.
Roll out one of the pie crusts and place it into the bottom of a 9-inch pie dish, trimming off any excess crust around the edges.
Pour the tuna and vegetable mixture into the prepared pie crust, spreading it out evenly.
Lay the second pie crust over the top of the filling. Trim any excess crust, then crimp the edges together to seal.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the top crust with the egg wash.
Use a knife to cut a few small slits in the top crust to allow steam to escape while baking.
Place the pot pie on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pot pie to rest for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 4264 mg | 185% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 34.9 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 688 mg | 53% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2440 mg | 52% | |
*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.
