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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