5 Ingredient Low Fat Tuna Pot Pie Recipes

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5 INGREDIENT LOW FAT TUNA POT PIE



5 Ingredient Low Fat Tuna Pot Pie image

Make and share this 5 Ingredient Low Fat Tuna Pot Pie recipe from Food.com.

Provided by leah baker

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

2 (6 ounce) cans low sodium chunk tuna
1 (11 ounce) can reduced-fat cream of chicken soup
1 (10 ounce) package mixed vegetables
5 refrigerated reduced-fat buttermilk biscuits
1 tablespoon sodium free herb salad dressing

Steps:

  • Preheat oven to 375°F.
  • In a bowl, Mix the tuna, soup, vegetables, and seasoning.
  • Dump all into a 1 1/2 quart casserole dish.
  • Top with piece of biscuits.
  • Bake for 40 minutes.

Nutrition Facts : Calories 207.5, Fat 2.2, SaturatedFat 0.6, Cholesterol 25.6, Sodium 677.6, Carbohydrate 20.2, Fiber 2.6, Sugar 3.7, Protein 25.5

EASY WEEKNIGHT TUNA POT PIE



Easy Weeknight Tuna Pot Pie image

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

Provided by MISWOODS

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g

REDUCED-FAT CHICKEN POT PIE



Reduced-Fat Chicken Pot Pie image

Bisquick Heart Smart® recipe! Homemade chicken pot pie is extra easy and extra tasty.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 cup cut-up cooked chicken
1 bag (12 oz) frozen mixed vegetables, thawed
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

Steps:

  • Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.
  • In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.
  • Bake uncovered about 30 minutes or until golden brown.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

TUNA AND/OR VEGETABLE POT PIE



Tuna And/Or Vegetable Pot Pie image

This is a versatile recipe that can be made with tuna or not for a vegetarian pie. IMHO, the crust rivals Marie Callendars pot pies! And if you happen to have leftovers, just slice a wedge and microwave it a couple of minutes...it's just as good as the first day.

Provided by D7591

Categories     Savory Pies

Time 1h45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 20

2 1/4 cups all-purpose flour
1 cup chilled Butter Flavor Crisco (Crisco Sticks work best)
1 teaspoon salt
1/2 cup ice cold water
1 egg
2 tablespoons water
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (5 ounce) can evaporated milk
2 (6 ounce) cans albacore tuna in water, well drained
1 1/2 cups thawed frozen vegetables (peas, carrots, green beans, or corn work best)
1/2 cup thinly sliced mushroom
1 garlic clove, minced
1/2 cup diced shallots or 1/2 cup onion
1 teaspoon dried parsley
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Make crust first.
  • In a large bowl, mix flour and salt thoroughly.
  • Add shortening and cover with flour.
  • Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
  • Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
  • Do this only until dough starts to form a loose ball.
  • It may not be necessary to use all of the water.
  • Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
  • Place in coldest part of refrigerator until ready to use (at least 15 minutes).
  • Mix all filling ingredients well, except tuna.
  • Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
  • *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
  • Take dough out of frige.
  • On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
  • Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
  • The key to a flaky crust is to handle it as little as possible.
  • Put bottom half in dish, then filling, then cover with top half.
  • Crimp edges together using your fingers and make ventilation holes in center using a fork.
  • Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
  • Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
  • Check every 15 minutes.
  • If edges start to brown too much cover them with foil.
  • Cool 10 minutes before serving.

Nutrition Facts : Calories 654.7, Fat 42.1, SaturatedFat 16.4, Cholesterol 86.2, Sodium 1174.2, Carbohydrate 44.5, Fiber 1.5, Sugar 1.1, Protein 23

TUNA POT PIE RECIPE - (4.3/5)



Tuna pot pie Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 7

2 tablespoons butter
1 small onion, diced
2 (6 ounce) cans tuna, drained
1 (10 ounce) package frozen or steamed fresh green veggie of your choice.. broccoli, green beans, asparagus, peas, or a mixture
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

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.

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