Low Sodium Classic Tuna Pie
Savor the comforting flavors of a **Low Sodium Classic Tuna Pie**, a healthier twist on a timeless favorite. Bursting with tender tuna, a medley of sautéed vegetables like carrots, celery, and peas, and a rich, creamy sauce made with low-sodium chicken broth and unsalted butter, this pie keeps the flavor high and the salt content low. Perfectly nestled in a flaky, unsalted pie crust and optionally topped with a golden-brown second crust, this dish is a heartwarming main course that's easy to prepare and bake in under an hour. Ideal for those seeking a low-sodium dinner option that's both wholesome and satisfying, this tuna pie is great for family meals or make-ahead leftovers. Experience comfort food reimagined, one delicious bite at a time!
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Recipe Information
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 0.5 cup milk
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 1 medium celery stalk, diced
- 0.5 cup frozen peas
- 1 teaspoon minced garlic
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried parsley
- 0.25 teaspoon black pepper
- 1 prepared, 9-inch unsalted pie crust
- 1 sheet parchment paper
- 1 for covering (optional) pie crust top
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the unsalted butter.
Add the chopped onion, diced carrot, and diced celery, and sauté for 5-7 minutes until the vegetables are tender.
Stir in the minced garlic, cooking until fragrant, about 1 minute.
Sprinkle the flour over the vegetables, stirring continuously, to avoid lumps.
Slowly add the low-sodium chicken broth and milk, stirring constantly to make a smooth sauce.
Cook the mixture until it thickens, about 4-5 minutes.
Add the drained tuna, frozen peas, dried thyme, dried parsley, and black pepper. Stir well to combine.
Line a 9-inch pie dish with the prepared unsalted pie crust, trimming the edges if needed.
Pour the tuna mixture into the pie crust, spreading it evenly.
If using, place a second pie crust on top, crimping the edges to seal.
Cut a few small slits in the top crust for steam to escape.
Place a sheet of parchment paper on a baking sheet and put the pie dish on it to catch any drips.
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
Allow the pie to cool for at least 10 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.8 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 334 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1488 mg | 32% | |
*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.
