TUNA POT PIE RECIPES

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TUNA POT PIE RECIPE - FOOD.COM



Tuna Pot Pie Recipe - Food.com image

Make and share this Tuna Pot Pie recipe from Food.com.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11

1 can tuna (12 1/2 oz)
1 (10 ounce) package frozen peas and carrots
1/2 cup chopped onion
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie (biscuits could be substituted)

Steps:

  • Line a pie pan with crust; set aside.
  • Combine remaining ingredients.
  • Pour into pie crust and top with the second.
  • (If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges.
  • Slit the top of crust to vent and bake 45 to 50 minutes at 375.

Nutrition Facts : Calories 76.7, FatContent 3, SaturatedFatContent 0.9, CholesterolContent 7.5, SodiumContent 430.3, CarbohydrateContent 11, FiberContent 2.2, SugarContent 1.3, ProteinContent 2.9

TUNA POT PIE RECIPE | MYRECIPES



Tuna Pot Pie Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings

Number Of Ingredients 14

1 cup diced potato
½ cup diced carrot
3 tablespoons chopped green pepper
3 tablespoons chopped onion
1 cup water
1?½ teaspoons salt, divided
1 (8 1/2-ounce) can green peas, drained
2 tablespoons butter or margarine
1 cup plus 2 tablespoons all-purpose flour, divided
Milk
Dash of pepper
1 (9 1/4-ounce) can tuna, drained and flaked
? cup shortening
2 tablespoons ice water

Steps:

  • Combine potato, carrot, green pepper, onion, 1 cup water, and 1/2 teaspoon salt in a small saucepan. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in peas. Drain vegetables, reserving cooking liquid. Set vegetables and liquid aside.
  • Melt butter in a large saucepan over low heat; add 2 tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly. Add milk to reserved cooking liquid to equal 2 cups; gradually add to flour mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt and pepper. Gently fold in tuna and reserved vegetables. Pour mixture into a lightly greased 1 1/2-quart casserole, and set aside.
  • Combine remaining flour and salt in a small mixing bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle with ice water, and stir with a fork just until all dry ingredients are moistened. Shape into a ball.
  • Roll pastry out on a lightly floured surface to fit top of casserole. Carefully place pastry over top of dish, crimping edges to seal. Make several slits in pastry to allow steam to escape. Bake at 450° for 20 minutes or until pastry is lightly browned. Remove from oven, and serve hot.

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