tuna pot pie recipe

Written ByJenny Smyth Posted on
tuna pot pie recipe
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The Best tuna pot pie recipe

I’ve been making tuna pot pie for years, and it’s still a favorite in our household. The first time I made it, I was blown away by how easy it was to put together and how delicious it turned out.

My kids love it because it’s like a warm hug on a plate, and my husband appreciates how filling and satisfying it is. As for me, I love that it’s a great way to use up leftover vegetables and get in some extra protein with the tuna.

Plus, it’s just so versatile – we’ve had it for dinner, lunch, and even as a snack. My kids are always asking for seconds, and I’m happy to oblige because I know they’re getting a healthy dose of veggies and protein.

One of the best things about this recipe is that it’s so easy to customize – we like to add different spices or herbs to give it a little extra flavor. And the best part?

It’s just as good the next day as it is fresh out of the oven. I’ve made this recipe for countless family gatherings and parties, and it’s always a hit.

People love how comforting and familiar it feels, and I love that I can make it ahead of time so I’m not stressing about cooking on the big day. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this tuna pot pie recipe is sure to please.

Creamy Tuna Pot Pie

Creamy Tuna Pot Pie

4.7 from 1247 votes

A comforting twist on classic pot pie, this dish features flaky pastry over a creamy tuna and vegetable filling. It is a hearty and satisfying meal that is perfect for a weeknight dinner.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas
1/2 teaspoon dried thyme
Salt and black pepper to taste

For the Crust

1 sheet puff pastry, thawed
1 egg, beaten with 1 tablespoon water (for egg wash)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Melt the butter in a large skillet over medium heat, then add the onion, garlic, carrots, and celery.
3Cook for about 5 minutes until the vegetables begin to soften, stirring occasionally.
4Sprinkle the flour over the vegetables and stir to coat them evenly.
5Cook for 1 minute to remove the raw flour taste, then slowly whisk in the broth and milk.
6Continue to cook over medium heat, stirring constantly, until the sauce thickens and bubbles, about 5 to 7 minutes.
7Remove the skillet from the heat and stir in the flaked tuna, frozen peas, and dried thyme.
8Season generously with salt and black pepper to taste, then pour the filling into a 9-inch pie dish or a cast iron skillet.
9Roll out the puff pastry on a lightly floured surface to fit the top of your dish, about 1/4 inch thick.
10Place the pastry over the filling, tucking the edges under and pressing them to seal.
11Cut a few small slits in the top to allow steam to escape.
12Brush the pastry with the egg wash, then place the dish on a baking sheet to catch any drips.
13Bake for 25 to 30 minutes, until the crust is puffed and golden brown and the filling is bubbling around the edges.
14Let it rest for 5 minutes before serving.

🔧Equipment

Large skillet or saucepan
Whisk
9-inch pie dish or cast iron skillet
Rolling pin
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 20g

📝Notes

Tips: For a quicker version, use a refrigerated pie crust instead of puff pastry. You can also add a cup of shredded cheddar cheese to the filling for extra richness. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Watch Video Of How Creamy Tuna Pot Pie Works

One of the best things about this recipe is how well it stores – simply wrap individual portions in plastic wrap or aluminum foil and refrigerate or freeze until needed.

When reheating leftovers, be sure to follow safe food handling practices by heating them until steaming hot throughout.

We love serving this dish with a side salad or roasted vegetables for added nutrition and color.

❓ Frequently Asked Questions About Creamy Tuna Pot Pie

Q: What kind of fish should I use for this recipe?

A: You can use any type of canned fish you like – we prefer tuna because of its rich flavor and meaty texture. If you’re looking for something a bit more sustainable or budget-friendly, you could also try using canned salmon or cod.

Q: Can I use fresh fish instead of canned?

A: Yes! If you have access to fresh fish, go for it! Just be sure to cook it thoroughly before adding it to the pot pie mixture.

Q: What if I don’t have any frozen vegetables on hand?

A: No problem – just use fresh ones instead! You can also omit them altogether if you’re short on time or don’t have any on hand.

Q: Can I make this recipe in advance?

A: Absolutely! This recipe makes six servings, so you can easily make two batches at once if you’re planning for a crowd. Simply assemble the pies as directed, then freeze them until you’re ready to bake.

Q: Do I need to thaw the frozen vegetables before adding them to the mixture?

A: Yes – make sure they’re thawed completely before adding them to avoid any texture issues.

Q: Can I substitute Greek yogurt for sour cream?

A: While Greek yogurt will give your pot pie a slightly different flavor profile than sour cream, feel free to experiment with either ingredient – both will yield delicious results!

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