Total Time
23mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
  3. Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
  4. Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
  5. 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.
  6. Bakes pies at 375°F for 15 to 20 minutes.

Reviews

(1)
Most Helpful

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

g.k.schrader November 07, 2005

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