I am always trying to expand my repertoire of recipes. The one thing that I do not cook a lot of is fish. Fresh fish is not the first thing you think of when you think of the Nations Capital. So I decided to slowly expand my repertoire with some canned tuna. I know it is not that big of a step, but it is a step to say the least. My pot pies use a standard pie dough and a large muffin pan to make individual pot pies. The recipe makes 3 individual pot pies and can be easily doubled to make six.
The large muffin pan made perfectly sized pot pies.
Tuna Pot Pies
- 2 tbs butter
- 1 small chopped onion
- 3 tbs all-purpose flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp garlic
- 1/8 tsp paprika
- dash dried parsley
- dash dried thyme
- 1 cup milk
- 1 can tuna, drained and flaked, (5 to 6 ounce) can
- 1 cups frozen mixed vegetables, thawed (carrots, peas, Lima beans etc…)
- 1 tsp Worcestershire sauce
- 1/2 cup shredded Cheddar cheese
- 1 pie crust – Click here for an easy crust
Preheat oven to 425°.
In a medium saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour to make a light roux. Once the flour is fully incorporated add 1/2 teaspoon salt, the pepper, garlic, paprika, and thyme. Mix well.
Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Roughly 2-3 minutes. Once the mixture is thickened, fold in the tuna, vegetables, Worcestershire sauce, and cheese. Season to taste.
Roll out the pie dough to about 1/16 of an inch in thickness. Then using a bowl as a die, cut the dough into rounds. Cut as many as you can, then combine the dough and roll out again. 1 pie dough should make six 4inch diameter rounds. Roll out three of the rounds to 8 inch in diameter. Place the rolled out rounds in the muffin pan.
Divide the mixture evenly between the three pie shells. Then top with the remaining 3 rounds. Slice a few vents into the tops of the pies.
Place the baking dish on a baking sheet in the oven. Bake for 25 to 30 minutes, or until crust is browned and mixture is bubbly. Serves 2-3.
Gently flip the pies out onto a cutting board. There is enough butter in these to make them slide right out. If you do feel a little sticking, run a butter knife around the edges.
Eat and enjoy!!
The muffin pan makes perfect portions. Although, I ate two of the pies myself.