Simpletunapotpie Recipes

EASY TUNA POT PIE

Steps:

• Heat oven to 375°F.
• Heat soup and milk in a saucepan on low heat until smooth.
• Stir in vegetables, tuna, potato, salt and pepper.
• Continue cooking until mixture comes to a low boil.
• Transfer to a 1 1/2 quart casserole top with biscuits.
• Bake 18 to 20 minutes or until biscuits are golden brown.

SIMPLE TUNA POT PIE

Steps:

• Preheat oven to 375°F.
• In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
• Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
• Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
• Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
• Bakes pies at 375°F for 15 to 20 minutes.

EASY WEEKNIGHT TUNA POT PIE

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.

EASY WEEKNIGHT TUNA POT PIE

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.

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
• In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

EASY WEEKNIGHT TUNA POT PIE

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.

EASY POTPIE

Steps:

• In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish. , For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.

EASY WEEKNIGHT TUNA POT PIE

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.

5 INGREDIENT LOW FAT TUNA POT PIE

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.

TUNA POT PIE

Steps:

• Line a pie pan with crust; set aside.
• Combine remaining ingredients.
• Pour into pie crust and top with the second.
• (If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges.
• Slit the top of crust to vent and bake 45 to 50 minutes at 375.

EASY TUNA & PASTA POT PIE

Steps:

• Preheat oven to 400°F.
• Melt margarine in medium ovenproof skillet over medium heat.
• Add onion; cook 5 minutes, stirring occasionally.
• 2.
• Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
• Cook 3 minutes or until hot.
• Press mixture down in skillet to form even layer.
• Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
• Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.