Tuna Andor Vegetable Pot Pie Food

QUICK AND EASY VEGETABLE POTPIE

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add vegetables and lentils; cook and stir until heated through, 3-5 minutes. Stir in flour until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in mustard, quatre epices and salt., Transfer to a greased 9-in. pie plate. Place pie crust over filling. Trim; cut slits in top. Brush with oil; sprinkle with Parmesan. Bake until golden brown, 30-35 minutes. Cool 5 minutes before serving.

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.

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
• In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

SIMPLE TUNA POT PIE

Steps:

• 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.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

TUNA POT PIE

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.