Gluten-Free Classic Tuna Pie
Discover the ultimate comfort food with this Gluten-Free Classic Tuna Pie—a hearty and wholesome dish that's perfect for family dinners or meal prepping. This recipe features a flaky, gluten-free pie crust enveloping a creamy tuna filling made with tender vegetables like peas, carrots, celery, and onion, all blended with gluten-free cream of mushroom soup and a delicate seasoning of garlic, thyme, and black pepper. The golden crust is brushed with an egg yolk glaze for a beautiful finish, while every bite delivers a savory balance of textures and flavors. Ready in just over an hour, this mouthwatering pie is a gluten-free twist on a classic favorite, ideal for those seeking delicious homemade comfort food without the worry of gluten. Serve warm for a satisfying meal that’s sure to please.
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Recipe Information
Ingredients
- 1 package gluten-free pie crust mix
- 2 cans tuna in water, drained
- 1 can gluten-free cream of mushroom soup
- 1 cup frozen peas and carrots
- 1 cup celery, diced
- 1 small onion, diced
- 0.5 cup gluten-free chicken broth
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 egg yolk
- 1 tablespoon water
Instructions
Prepare the gluten-free pie crust according to the package instructions. Roll out half of the dough and line a 9-inch pie pan. Set aside the remaining dough for the top crust.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, cooking until they start to soften, about 5 minutes.
Add the peas and carrots to the skillet, and cook for another 3 minutes.
Stir in the tuna, gluten-free cream of mushroom soup, and chicken broth. Add garlic powder, dried thyme, salt, and black pepper. Mix well to combine.
Cook the mixture for another 5 minutes, or until it starts to thicken slightly. Remove from heat and let it cool for a few minutes.
Pour the tuna mixture into the prepared pie crust.
Roll out the remaining pie crust dough and cover the filled pie. Trim any excess dough and crimp the edges to seal.
In a small bowl, beat together the egg yolk and water. Brush over the top crust for a golden finish.
Cut a few small slits in the top crust to allow steam to escape.
Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 10 minutes before serving. Enjoy your Gluten-Free Classic Tuna Pie warm.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4795 mg | 208% | |
| Total Carbohydrate | 204.9 g | 75% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 24.4 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 316 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2067 mg | 44% | |
*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.
