Quick and Easy Tuna Pot Pie Recipe

Quick and Easy Tuna Pot Pie picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Margarine4 Teaspoon
 Diced carrots1 Cup (16 tbs)
 Diced celery1⁄2 Cup (8 tbs)
 Diced onion1⁄2 Cup (8 tbs)
 All purpose flour1 Teaspoon
 Skim milk1 Cup (16 tbs)
 Drained canned chunk white tuna1 Pound, flaked
 Salt1⁄2 Teaspoon
 Ground white pepper1⁄8 Teaspoon
 Ground thyme1⁄8 Teaspoon
 Refrigerated buttermilk flaky biscuits4 Ounce (Four 1 Ounce Each Ready To Bake Pieces)

Nutrition Facts

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


In 10-inch nonstick skillet heat margarine until bubbly and hot; add carrots, onion, and celery and saute until onion is translucent.
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.