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.

Tuna Pot Pie

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

Suggested Equipment

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.

Add the herbs

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.

The Filling

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.

Line the cups with the pie dough

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.

Slice a few vents in the top crust

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.

Browned and ready to eat

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.

Flip out the pies

Eat and enjoy!!

Sliced open

The muffin pan makes perfect portions.  Although, I ate two of the pies myself.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


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