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Tuna Pie Recipe

Tuna Pie

iamwinfred
Flaky pastry wraps around a creamy, cheesy filling loaded with tender tuna and vegetables, and the whole thing bakes up golden and bubbling in under an hour. This tuna pie recipe turns a couple of pantry cans into the kind of dinner that makes people ask for seconds before they've finished their first plate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Equipment

  • 9 inch ceramic pie dish
  • Large saucepan
  • Rolling Pin
  • Pastry brush
  • Mixing bowls
  • Wooden spoon
  • Sharp knife
  • Cutting board

Ingredients
  

  • 2 cans wild caught tuna in oil 5 ounces each, drained
  • 2 sheets refrigerated pie crust or your favorite homemade dough
  • 4 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 1/3 cup all purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese shredded
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt to taste
  • black pepper to taste
  • 1 large egg beaten, for egg wash
  • fresh parsley chopped, for garnish

Instructions
 

  • Preheat oven to 400°F. Grease a 9-inch pie dish, set pie crusts out for 10 minutes, fit one crust into the dish, trim excess leaving 1/2 inch overhang, and refrigerate while preparing filling.
  • Melt butter in a large saucepan over medium heat. Add onion, celery, and carrots, cook 5-7 minutes until softened. Stir in peas for the last minute, season with salt and pepper.
  • Sprinkle flour over vegetables and stir constantly for 1-2 minutes. Slowly whisk in chicken broth, then add heavy cream, whisking until smooth. Simmer for about 5 minutes until thickened.
  • Remove from heat and stir in cheddar cheese until melted. Add Dijon mustard and Worcestershire sauce, then gently fold in drained tuna. Let filling cool for 10 minutes.
  • Pour cooled filling into the prepared crust. Roll out second crust, place over filling, seal and crimp edges. Cut 3-4 slits on top for steam to escape.
  • Brush top crust with beaten egg. Bake on center rack for 30-35 minutes until golden and bubbling. Cover edges with foil if browning too quickly. Rest for 10-15 minutes before serving.

Notes

  • Always drain your canned tuna thoroughly to avoid a watery filling.
  • Cool the filling before assembling to protect the bottom crust from getting soggy.
  • Keep your pie dough cold right up until you're ready to roll it out for the flakiest results.
  • Don't skip the egg wash if you want that deep golden, glossy color on your crust.
  • Let the pie rest before slicing so the filling has time to set and doesn't fall apart.
  • Swap the cheddar for gruyere or Swiss for a nuttier flavor profile.
  • Add diced potatoes for a heartier, more filling pie.
  • Use puff pastry instead of pie crust for an extra flaky top.
  • Mix in sweet corn along with or instead of the peas for a different texture.
  • Add a pinch of Old Bay seasoning for a coastal twist.

Nutrition

Serving: 1SliceCalories: 420kcalCarbohydrates: 28gProtein: 18gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 610mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 35IUVitamin C: 8mgCalcium: 15mgIron: 10mg
Keyword canned tuna recipe, easy dinner recipe, savory pie, tuna pie
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