Easy Weeknight Tuna Pot Pie Food

EASY TUNA POT PIE

Easy Tuna Pot Pie image

I couldn't live without canned tuna. I always keep a supply in my pantry. Here is a simple way to turn your can of tuna into a dinner treat.

Provided by Lorac

Categories Savory Pies

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) can light tuna, drained
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup milk
1/4 cup frozen chopped onion, thawed
1 (10 ounce) box frozen mixed vegetables, thawed
1 cup chopped cooked potato
salt and pepper
1 (7 1/2 ounce) can refrigerated biscuits, quartered

Steps:

Heat oven to 375°F.
Heat soup and milk in a saucepan on low heat until smooth.
Stir in vegetables, tuna, potato, salt and pepper.
Continue cooking until mixture comes to a low boil.
Transfer to a 1 1/2 quart casserole top with biscuits.
Bake 18 to 20 minutes or until biscuits are golden brown.

Nutrition Facts : Calories 478.3, Fat 17.9, SaturatedFat 5, Cholesterol 42.7, Sodium 1225.4, Carbohydrate 50.2, Fiber 4.9, Sugar 5.5, Protein 29.7

EASY WEEKNIGHT TUNA POT PIE

Easy Weeknight Tuna Pot Pie image

I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Provided by MISWOODS

Categories Seafood Fish Tuna

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

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.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g

30 SIMPLE WAYS TO USE CANNED TUNA

30 Simple Ways to Use Canned Tuna image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 30

Ingredients

Tuna Casserole
Tuna Salad
Tuna Melt
Tuna Patties
Tuna White Bean Salad
Tuna Stuffed Baked Potatoes
Tuna Casserole Stuffed Shells
Tuna Pizza
Tuna Lettuce Wraps
Tuna Wrap
Tuna Melt Crescent Ring
Nicoise Salad
Tuna Bagels
Tuna Chowder
Tuna Macaroni Salad
Rice Paper Tuna Salad Roll
Tuna Dip
Tuna Stuffed Peppers
Tuna Deviled Eggs
Tuna Pot Pie
Tuna Lasagna
Canned Tuna Pasta
Lemon Garlic Tuna Cake
Tuna Stuffed Avocados
Baked Tuna Meatballs
Tuna Empanada
Asian Tuna Melt Nachos
Baked Sweet Potato Tuna Risotto
Canned Tuna Fish Tacos
Tuna Macaroni and Cheese

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a tuna dish in 30 minutes or less!

Nutrition Facts :

TUNA POT PIE

Tuna Pot Pie image

Make and share this Tuna Pot Pie recipe from Food.com.

Provided by gran9879

Categories Savory Pies

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 can tuna (12 1/2 oz)
1 (10 ounce) package frozen peas and carrots
1/2 cup chopped onion
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie (biscuits could be substituted)

Steps:

Line a pie pan with crust; set aside.
Combine remaining ingredients.
Pour into pie crust and top with the second.
(If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges.
Slit the top of crust to vent and bake 45 to 50 minutes at 375.

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