Easy Weeknight Tuna Pot Pie Recipes

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.

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.

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.