Tuna Pot Pie
Comforting, hearty, and irresistibly golden, this Tuna Pot Pie is the ultimate dinner solution for busy weeknights or casual family gatherings. Packed with tender chunks of flaky tuna, a creamy herbed sauce, and vibrant peas and carrots, this dish delivers wholesome goodness in every bite. The buttery, flaky pie crust seals in all the rich flavors and bakes to perfection, creating a stunning centerpiece for your table. With a prep time of just 20 minutes and simple pantry staples like canned tuna and refrigerated pie crust, this recipe is as convenient as it is delicious. Perfect for serving six, this easy-to-make pot pie is sure to become a go-to comfort food in your weekly rotation.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 1 cup chicken or vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons dried thyme
- 1.5 cups frozen peas and carrots mix
- 2 5-ounce cans canned tuna in water, drained
- 1 package refrigerated pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish lightly with butter or non-stick spray.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Sprinkle the flour over the onions, stirring continuously, and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the milk and broth, ensuring no lumps form. Cook for 3-5 minutes, stirring frequently, until the mixture thickens into a creamy sauce.
Season the sauce with salt, black pepper, and dried thyme. Stir to combine.
Add the frozen peas and carrots mix and cook for 2 minutes to defrost them slightly.
Fold the drained tuna into the sauce, breaking it up into bite-sized chunks. Mix until evenly distributed, then remove the skillet from heat.
Transfer the tuna filling into the prepared pie dish and spread it evenly.
Unroll the refrigerated pie crust and lay it over the pie dish, trimming any excess dough around the edges. Press the edges to seal, and crimp decoratively if desired.
Cut a few small slits in the crust to allow steam to escape during baking.
In a small bowl, whisk the egg with the tablespoon of water to create an egg wash. Brush the egg wash over the pie crust for a golden finish.
Place the pie dish on the middle rack of the oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the tuna pot pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 446 mg | 148% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 44.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 686 mg | 53% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2518 mg | 54% | |
*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.
