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Tuna Pot Pie

Sue Lau
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Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American


  • 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.


From the kitchen of palatablepastime.com
Keyword autumn recipes, budget meals, pot pie
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