Tuna Pot Pie - Dump and Go Dinner
6
Servings
11
Ingredients
15
Comments
Tuna Pot Pie is a family friendly, creamy and delicious option for your Lenten Meal Planning.
6
Servings
11
Ingredients
15
Comments
Ingredients
- 10 ounces Chunk Light Tuna in Water
- 12 ounces Peas and Carrots, Frozen
- 6 ounces Corn, Frozen
- ½ cups dice Onion
- 10 ¾ ounces Cream of Mushroom Soup
- ⅓ cups Milk
- 1 teaspoon Thyme, Dried
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 teaspoons mince Garlic, Cloves
- 2 individual Refrigerated Pie Crust
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl mix tuna, peas and carrots, corn, onion, cream of mushroom soup, milk, thyme, salt, pepper and garlic.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl mix tuna, peas and carrots, corn, onion, cream of mushroom soup, milk, thyme, salt, pepper and garlic.
- Unroll pie crusts, place one in bottom of each pie pan.
- Top with mixture.
- Cut slits in the top of the crust to vent. Top each pie with one additional pie crust, pinching and sealing the edges.
- Bake at 375F for 30-35 minutes or until crust is golden brown and filling is heated through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1/6 of pot pie Amount Per Serving
- Calories
- 450
- Total Fat
- 21g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 18mg
- Sodium
- 910mg
- Total Carbohydrates
- 52g
- Fiber
- 3g
- Sugar
- 2g
- Protein
- 15g
- WW Freestyle
- 12
15 Comments
Join the discussionI can’t figure out if this is a double recipe or not. directions seem to say divide between two pie pans but ingredients don’t seem to include enough for two pies.
If you are reading the recipe as is on the recipe page, it is not doubled; it makes 6 servings as stated and requires 1 pie pan (listed under Containers).
Oh, thanks so much for the response. The Make it now cooking directions were a bit missing leading with #2 and #3 bottom of each, and then diving the mixture evenly between pie pans.
Yes, our instructions are written primarily for our members, who may be cooking a larger number of servings and therefore require more pans. Glad we could clarify for you! If you ever have questions, please remember you can also reach us on chat (the orange icon in the bottom right corner of your screen) for immediate assistance!
In the make it now recipe do you unthaw the corn and the peas and carrots before you cook them. It doesn’t specify in the recipe
No need to thaw, though you can if you’d like.
Is there any need to blind bake the pie crusts before filling?
There shouldn’t be a need to – but if your pie crust does become too brown for your liking – you can place foil around the edges.
Can you use veg all in the can
I have personally used veg-all in my chicken pot pie and it has turned out very well.
Can this recipe be done in a regular baking dish (not pie or even round)?
Yes, you can make it in a regular baking dish – the cooking time will just need to be adjusted. Sometimes we even make them in muffin tins!
A couple small questions:
1) do you need to drain the tuna first?
2) I would assume other vegetable combinations are acceptable, I ended up using some California mix along with the corn and some peas because I do not always have peas & carrots
Hi Alison, the tuna doesn’t need to be drained first. Our ingredients will let you know if they do need to be drained – but that is a great question! Other vegetable combinations are always fine to use! Definitely use what you have on hand!
Have made it using some California mix and thin kin future I will defrost that part before I add it … it cooked ok, but needed extra time and was still a bit firmer than I generally prefer veg in this sort of dish. Overall, it turned out fine though and I used a square metal baking pan as the pie crust was not big enough for my copper bottom pan (which is oven save)