Tuna Pot Pie
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Door County Coffee and Tea Company and Millican Pecan have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
My recipe of the day is for tuna pot pie, which I am posting with Fall Flavors week. 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.
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.
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea! Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts. We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!
Here’s what we made for Monday:
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
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
Vegan Chili by Red Cottage Chronicles
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
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 Chocolate Chip Skillet Cookie by Crumb Top Baking
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
Tuna Pot Pie
- 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
- 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.
The Raffle & Giveaway!
Prize 1 – Door County Coffee and Tea Company
Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.
Prize 2 – Millican Pecan Tower of Treats Gift Tins
Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.
Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.