Tuna and Rice Supper Pie
Transform your weeknight dinner routine with this irresistibly hearty Tuna and Rice Supper Pie—a comforting twist on classic savory pies! This recipe combines fluffy cooked rice, protein-packed canned tuna, and a medley of creamy mayonnaise, melted cheddar cheese, and vibrant frozen peas, all encased in a perfectly golden pie crust. With only 20 minutes of prep time, this crowd-pleaser is quick to assemble and bakes to perfection in under 40 minutes. Featuring a flaky double crust brushed with a rich egg wash and a filling seasoned simply with salt and black pepper, it’s a satisfying blend of textures and flavors. Serve this warm, family-sized pie straight from the oven for a wholesome, flavor-packed meal that’s as easy as it is delicious. Perfect for busy evenings or as a make-ahead dish, this Tuna and Rice Supper Pie is destined to become a trusted favorite in your dinner rotation.
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 2 5-ounce cans Canned tuna
- 0.5 cup Mayonnaise
- 1 cup Shredded cheddar cheese
- 0.5 cup Frozen peas
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Eggs
- 0.25 cup Milk
- 2 (for top and bottom) Prepared pie crusts
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked rice, drained canned tuna, mayonnaise, shredded cheddar cheese, frozen peas, salt, and black pepper. Mix well to combine.
In a separate small bowl, whisk together the eggs and milk to create an egg wash.
Roll out one of the prepared pie crusts and fit it into a 9-inch pie dish. Trim any excess dough from the edges.
Pour the tuna and rice mixture into the prepared pie crust, spreading it out evenly.
Carefully place the second pie crust over the top of the filling. Trim any excess and crimp the edges to seal.
Brush the top crust with the egg wash to ensure a golden finish.
Make a few small slits in the top crust to allow steam to escape during baking.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is heated through.
Remove the pie from the oven and allow it to cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 385.8 g | 140% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 20.9 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1047 mg | 81% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 906 mg | 19% | |
*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.
