Prep 8 mins
Cook 15 mins
Oh, I love these individual tuna pot pies! I found these on the back of a Chicken of the Sea Tuna pouch, and I am glad I did. Recipe is very easily halved into 2 pot pies. Also, with my changes (The ones in parentheses) these come out to 200 calories per pot pie. Also, if you want a crust or lattice top piece, simply crisscross crescent roll dough on top of pies before baking.
- 1 cup water
- 1 chicken bouillon cube
- 1 cup frozen vegetables, NOT defrosted (personally, I use about 2 cups, and whatever I have in the freezer with success)
- 1 cup milk (I use skim)
- 2 tablespoons cornstarch
- 1⁄2-1 cup shredded cheddar cheese (I use 0.5 cup 2% sharp, and it's good and cheesy)
- 1 (7 ounce) envelope solid white tuna packed in water or 1 (12 ounce) can chunk light tuna, drained and flaked
- 1 (8 ounce) can crescent roll dough (optional)
- Preheat oven to 375°F.
- In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
- Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
- Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
- Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
- Bakes pies at 375°F for 15 to 20 minutes.
I tried to submit a correction to this recipe but was not sure how to do it. 1 teaspoon chicken broth should read 1 chicken bouillon cube. Also 1 can refrigerated crescent roll dough should be in the list of ingredients. 1 can (12 oz.) Solid White Albacore or Chunk Light Tuna, drained and flaked could also be used in place of the 1 (7 ounce) envelope solid white tuna packed in water