Tuna pot pie is a true comfort food and retro classic, with tuna and vegetables in a creamy cheese sauce between layers of flaky pastry.
Tuna Pot Pie
By Sue Lau | Palatable Pastime
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My recipe of the day is for tuna pot pie. With the weather cooling down (hopefully very soon!) it’s a great time to think about those favorite kind of recipes that use the oven.
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A longtime favorite of mine has been a tuna pot pie- which goes back to when I was a kid. I always loved getting the little frozen pot pies even though they seemed a little small and light on ingredients. But hey, they were cheap. And obviously why my mom went for them sometimes, when money was tight.
Tuna Pot Pie is a Budget Favorite
Tuna remains a champion for tight grocery bills. We have often enjoyed tuna salad sandwiches and many a tuna noodle casserole. But life isn’t always about sandwiches and pasta. Sometimes you just want pie. But the sad fact is, if you want to run to the market and grab some, you will be out of luck, since they stopped making them at some point. All retro things go their own way- doesn’t mean they weren’t good (because they were!) but new products came out and needed shelf space, and lost out maybe to chicken, beef, or turkey pies.
Many Variations on Tuna Pot Pie
Everyone likely has their own idea of what goes into a pot pie and I do as well. For mine, you won’t be seeing canned soup. And while I like mushrooms with tuna casserole, you won’t see them in this recipe at least (you might later) as I wanted to keep this one pretty basic. I even passed on the potatoes since I put in a bottom crust, and wanted to be a teensy bit controlling of a few carbs. And since I like a pot pie with double crust, potatoes were out for this round.
Fall Flavors
Fall Flavors Monday recipes:
Breakfast
- Cranberry Pecan Coffee Cake by Family Around the Table
- Ginger Pear Muffins by Jolene’s Recipe Journal
- Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Savory
- Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
- Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
- Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
- Tuna Pot Pie by Palatable Pastime
Dessert
- Apple Cheesecake Streusel Bars by Love and Confections
- Caramel Apple Cookie Cups by Sweet Beginnings
- Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
- Coffee Granita by Karen’s Kitchen Stories
- Irish Apple Cake by A Kitchen Hoor’s Adventures
- Pecan Pie Bars by Books n’ Cooks
- Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
- Vegan Coffee Layer Cake by The Baking Fairy
Tuna Pot Pie
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Tuna Pot Pie
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Tuna Pot Pie
Ingredients
- 2 9-inch pie crusts
- 3 6-ounce cans tuna drained
- 1-1/2 cups frozen peas and carrots
- 1 rib celery diced
- 1/2 cup chopped onion
- 6 tablespoons butter
- 1/3 cup all-purpose flour
- 2-1/2 cups milk
- 1/4 cup shredded Parmesan cheese
- 2 ounce jar pimientos drained
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425F.
- Fit one of the pie crusts into the bottom of a pie plate.
- Saute the peas and carrots, celery and onion in the butter until the onion softens.
- Stir the flour into the vegetables to coat.
- Add milk all at once and stir over low to moderate heat until it comes to a boil, then boil one minute to thicken.
- Stir in the pimientos, marjoram, salt, pepper, drained tuna and cheese.
- Put the filling in the pie plate and top with the other crust, crimping the edges closed.
- Cut several vent holes in the top crust.
- Bake 30-35 minutes or until browned.
Notes
Nutrition
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The Teen and I love tuna. Frank? Not so much, maybe I can make individual pies and make his chicken. This sounds wonderful to me.
substitute chicken and I’m all inl! looks fantastic!
What a delicious sounding comfort food pie! This takes tuna casserole to a whole new level. I can’t wait to try this!
I’ve made all kinds of pot pies but never tuna. I want to try this!
It has been way too long since I had a pot pie! I will have to whip up a vegan version this winter. Love the flaky crust and creamy filling in this one!
I love tuna casserole, and have not tried tuna pot pie, but I think I need to ASAP!
I would never have thought of putting tuna in a pot pie. As much as we love tuna casserole, I can’t imagine why not. Looks delicious.
It’s very retro.
Just came across this after reminiscing about tuna helper pot pie! Going to give this a try!
When i was a little kid, i was born in 1960, Swanson had tuna pot pie just like they have the chicken, turkey and beef today. For some reason they discontinued the tuna and it was delicious!!! All through the years i have always thought about that one and look from time to time in grocer’s freezers just to make sure they didnt start making them again!
I love a good pot pie. I’d never heard of tuna pot pie before this, but it sounds divine!
You have to be on team tuna to love it. But I do like tuna myself. I used to see the frozen tuna potpies all the time but not anymore. I suspect the tuna pot pie evolved out of the British fish pie which has a potato topper (I have a recipe posted for that too). A good homemade pot pie is miles from the retro frozen ones. Which are mostly sauce.
Hi Sue im making the tuna pot pie do i need to pre bake the pasrty in the dish before i fill it then place top and bake until golden hoping to make this tonight ? Sincerely your’s GARY DUNNE
No, it’s not parbaked.
Back in the 60s, Banquet make a tuna pot pie along with beef, chicken, and turkey. Tuna was the only one I’d eat and when they discontinued it, I didn’t eat those. lol. So this brings me back and it’s way better!
I remember those. We got all the flavors. Not much meat in them though. But being a kid, less meat was still ok.