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Tuna Pot Pie - Dump and Go Dinner

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Tuna Pot Pie - Dump and Go Dinner

Lisa
The Cook
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

  • 1 Pie Pan

Supplies

  • Labels
  • Foils

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?

  1. 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.

  1. 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.

  1. In a mixing bowl mix tuna, peas and carrots, corn, onion, cream of mushroom soup, milk, thyme, salt, pepper and garlic.
  2. Unroll pie crusts, place one in bottom of each pie pan.
  3. Top with mixture.
  4. Cut slits in the top of the crust to vent. Top each pie with one additional pie crust, pinching and sealing the edges.
  5. 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 discussion
  1. I 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.

    1. 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).

      1. 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.

        1. 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!

  2. 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

    1. 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.

    1. 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!

  3. 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

    1. 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!

  4. 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)