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Tuna Pot Pie

tuna pot pie Entree
Tuna Pot Pie
  • Prep 30 min
  • Total 60 min
  • Ingredients 12
  • Servings 4

I must admit I love all dishes with tuna, and this is one of my favorites. These delicious vegetables and tuna pot pies are a satisfying meal and they’re really easy to make. To make things even easier and more convenient on busy days, I’ve used mushroom cream, but you can make it from scratch and make a sauce using butter, flour, vegetable stock and cream. It will take a bit more time, but it’ll be worth it because the tuna pot pies will be delicious. MORE + LESS -

Ingredients

1
tablespoon olive oil
1/2
cup onion, chopped
2
garlic cloves
2
cups mushrooms, chopped into big pieces
1/3
cup red bell pepper, chopped
1
cup peas
2
cans tuna, strained
2
cups mushroom soup
Salt and pepper
1/4
cup parsley, chopped
Pillsbury™ Grands!™ Refrigerated Biscuits
1
lightly beaten egg

Directions

Hide Images
  • 1
    Preheat the oven to 400° F.
  • 2
    Heat the oil in a pan over high heat. Add the onion and garlic, frying until they’re soft. Add the mushrooms and bell pepper, stirring frequently.
  • 3
    Add the peas and tuna. Stir.
  • 4
    Add the mushroom soup. Stir well, let it get hot and add salt and pepper to taste. Be careful and don’t add too much salt because the soup is already salty.
  • 5
    Finish off with the parsley, remove from the heat and set aside.
  • 6
    Pour the tuna mixture into square or round pans. Cover with biscuit dough, brush with the slightly beaten egg and bake for 30 minutes or until they’re golden brown and the filling is bubbling.
  • 7
    Serve immediately.

Expert Tips

  • Add broccoli, asparagus or other vegetables along with the mushrooms and peas.
  • Instead of biscuit dough, use pie dough.

Nutrition Information

No nutrition information available for this recipe

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