Simple Tuna Pot Pie
Transform weeknight dinners with this hearty and comforting Simple Tuna Pot Pie! Loaded with tender chunks of canned tuna and a medley of colorful frozen vegetables, this recipe takes just 15 minutes of prep time to create a rich, creamy filling encased in perfectly flaky pie crusts. The velvety sauce, crafted from butter, flour, milk, and chicken broth, is enhanced with garlic and onion powder for a savory depth of flavor. An easy egg wash gives the crust a golden, bakery-style finish. Perfect for feeding a family of six, this classic dish delivers wholesome, homemade comfort in just under an hour. Ideal for quick dinners, potluck gatherings, or cozy weeknight meals!
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Recipe Information
Ingredients
- 2 cups canned tuna (drained)
- 1.5 cups frozen mixed vegetables (carrots, peas, and corn)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 prepared pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
Melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes until it forms a paste and starts to bubble.
Gradually stir in the milk and chicken broth, whisking constantly to avoid lumps.
Add garlic powder, onion powder, salt, and black pepper. Stir and cook until the sauce thickens, about 5 minutes.
Turn off the heat and mix in the canned tuna and frozen mixed vegetables. Combine well.
Place one prepared pie crust into a 9-inch pie dish, pressing it gently into place.
Pour the tuna mixture into the pie crust and spread it evenly.
Place the second pie crust over the filling and crimp the edges together to seal. Trim any excess dough if necessary.
Cut a few small slits into the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to create an egg wash. Brush this gently over the top crust for a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the pot pie to rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3933 mg | 171% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 44.3 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 15.8 mcg | 79% | |
| Calcium | 820 mg | 63% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3012 mg | 64% | |
*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.
