Easy Weeknight Tuna Pot Pie

Easy Weeknight Tuna Pot Pie

66
MISWOODS 0

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

Ingredients

35 m {{adjustedServings}} servings 278 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
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Reviews

66
  1. 84 Ratings

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This was really good. I didn't have cream of mushroom soup or any other cream soups so I made cream of celery and replaced the can of soup and milk with it. The family ate it up, no leftovers!

This was really good. I baked it for the minimum time (11 min) and thought it had a pretty golden crust. When I cut into it I saw that the crescent dough was still somewhat gooey underneath, s...

I don't give many 5 stars but this one definitely deserves it. Too bad there is not a picture because the end result presentation looks fabulous. Easy, delicious, and looks unbelievable when it...