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Quick and Easy Tuna Pot Pie Recipe
|Diced carrots||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Drained canned chunk white tuna||1 Pound, flaked|
|Ground white pepper||1⁄8 Teaspoon|
|Ground thyme||1⁄8 Teaspoon|
|Refrigerated buttermilk flaky biscuits||4 Ounce (Four 1 Ounce Each Ready To Bake Pieces)|
Serving size: Complete recipe
Calories 1045 Calories from Fat 336
% Daily Value*
Total Fat 38 g58.2%
Saturated Fat 7.2 g35.8%
Trans Fat 0 g
Cholesterol 171.4 mg
Sodium 3444.5 mg143.5%
Total Carbohydrates 83 g27.8%
Dietary Fiber 8.4 g33.6%
Sugars 32.2 g
Protein 92 g184.8%
Vitamin A 448.2% Vitamin C 30.2%
Calcium 46.4% Iron 34.7%
*Based on a 2000 Calorie diet
Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in milk and, stirring constantly, bring to a boil.
Reduce heat and simmer, stirring, until mixture thickens.
Add tuna and seasonings and stir to combine; remove from heat.
Preheat oven to 400°F.
Spray four 4 1/2 x 1 1/4-inch foil tart pans with nonstick cooking spray; spoon 1/4 of tuna mixture into each pan.
Roll each biscuit between 2 sheets of wax paper, forming four 5-inch circles; set 1 circle over each portion of tuna mixture and seal by pressing edges of dough under lip of pan.
Prick dough of each "pie" in several places to allow steam to escape; bake until crust is browned and filling is hot, about 10 minutes.