Tuna Pot Pies

I am always trying to expand my repertoire of recipes.  The one thing that I do not cook a lot of is fish.  Fresh fish is not the first thing you think of when you think of the Nations Capital. So I decided to slowly expand my repertoire with some canned tuna.  I know it is not that big of a step, but it is a step to say the least.  My pot pies use a standard pie dough and a large muffin pan to make individual pot pies.  The recipe makes 3 individual pot pies and can be easily doubled to make six.

The large muffin pan made perfectly sized pot pies.

Tuna Pot Pies

Preheat oven to 425°.

In a medium saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour to make a light roux.   Once the flour is fully incorporated add 1/2 teaspoon salt, the pepper, garlic, paprika, and thyme. Mix well.

Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Roughly 2-3 minutes.  Once the mixture is thickened, fold in the tuna, vegetables, Worcestershire sauce, and cheese. Season to taste.

Roll out the pie dough to about 1/16 of an inch in thickness.  Then using a bowl as a die, cut the dough into rounds.  Cut as many as you can, then combine the dough and roll out again.  1 pie dough should make six 4inch diameter rounds.  Roll out three of the rounds to 8 inch in diameter.  Place the rolled out rounds in the muffin pan.

Divide the mixture evenly between the three pie shells.  Then top with the remaining 3 rounds.  Slice a few vents into the tops of the pies.

Place the baking dish on a baking sheet in the oven. Bake for 25 to 30 minutes, or until crust is browned and mixture is bubbly. Serves 2-3.

Gently flip the pies out onto a cutting board. There is enough butter in these to make them slide right out.  If you do feel a little sticking, run a butter knife around the edges.

Eat and enjoy!!

The muffin pan makes perfect portions.  Although, I ate two of the pies myself.

Tuna Pot Pies

Individual tuna pot pies with creamy tuna filling, mixed vegetables, and Cheddar cheese baked in a muffin pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 3

Ingredients Method

Ingredients

  

• 2 tablespoons butter
• 1 small chopped onion
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic
• 1/8 teaspoon paprika
• dash dried parsley
• dash dried thyme
• 1 cup milk
• 1 can tuna drained and flaked (5 to 6 ounce)
• 1 cup frozen mixed vegetables thawed (carrots, peas, Lima beans)
• 1 teaspoon Worcestershire sauce
• 1/2 cup shredded Cheddar cheese
• 1 pie crust

Method

 

1. Preheat oven to 425°F.
2. In a medium saucepan, melt butter; add onion and cook over medium-low heat until tender.
3. Blend in flour to make a light roux. Once the flour is fully incorporated, add 1/2 teaspoon salt, pepper, garlic, paprika, and thyme. Mix well.
4. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened, roughly 2-3 minutes.
5. Once the mixture is thickened, fold in the tuna, vegetables, Worcestershire sauce, and cheese. Season to taste.
6. Roll out the pie dough to about 1/16 of an inch in thickness. Using a bowl as a die, cut the dough into rounds. Cut as many as you can, then combine the dough and roll out again. One pie dough should make six 4-inch diameter rounds. Roll out three of the rounds to 8 inches in diameter. Place the rolled out rounds in the muffin pan.
7. Divide the mixture evenly between the three pie shells. Top with the remaining 3 rounds. Slice a few vents into the tops of the pies.
8. Place the baking dish on a baking sheet in the oven. Bake for 25 to 30 minutes, or until crust is browned and mixture is bubbly.
9. Gently flip the pies out onto a cutting board. There is enough butter in these to make them slide right out. If you feel a little sticking, run a butter knife around the edges.
10. Eat and enjoy!