Simple 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 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.

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.

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.

Steps:

• Heat oven to 400°F. Grease bottom and side of 9-inch pie plate.
• In pie plate, mix American cheese, peas, onions, tuna and pimientos. Top with cream cheese cubes. Stir together remaining ingredients with fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes clean (some cheese may adhere to knife). Cool 5 minutes.

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.