5 Ingredient Low Fat Tuna Pot Pie Food

5 INGREDIENT LOW FAT TUNA POT PIE

Steps:

• Preheat oven to 375°F.
• In a bowl, Mix the tuna, soup, vegetables, and seasoning.
• Dump all into a 1 1/2 quart casserole dish.
• Top with piece of biscuits.
• Bake for 40 minutes.

TUNA AND/OR VEGETABLE POT PIE

Steps:

• Preheat oven to 425 degrees F.
• Make crust first.
• In a large bowl, mix flour and salt thoroughly.
• Add shortening and cover with flour.
• Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
• Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
• Do this only until dough starts to form a loose ball.
• It may not be necessary to use all of the water.
• Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
• Place in coldest part of refrigerator until ready to use (at least 15 minutes).
• Mix all filling ingredients well, except tuna.
• Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
• *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
• Take dough out of frige.
• On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
• Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
• The key to a flaky crust is to handle it as little as possible.
• Put bottom half in dish, then filling, then cover with top half.
• Crimp edges together using your fingers and make ventilation holes in center using a fork.
• Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
• Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
• Check every 15 minutes.
• If edges start to brown too much cover them with foil.
• Cool 10 minutes before serving.

TUNA POT PIE RECIPE - (4.3/5)

Steps:

• 1.Preheat an oven to 350 degrees F (175 degrees C). 2.Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese. 3.Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. 4. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

LOW-FAT CHICKEN POT PIE

Steps:

• Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
• Preheat oven to 350 degrees F (175 degrees C).
• Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
• Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
• In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
• Add chicken broth and bring to a boil. After it has become thick, add potatoes.
• Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
• Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.