Easy Weeknight Tuna Pot Pie Recipe - Allrecipes.com
Easy Weeknight Tuna Pot Pie Recipe
  • READY IN 35 mins

Easy Weeknight Tuna Pot Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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. 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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Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2009

This was really good. I didn't have cream of mushroom soup or any other cream soups so I made cream of celery and replaced the can of soup and milk with it. The family ate it up, no leftovers!

 
Most Helpful Critical Review
Dec 16, 2011

No texture whatsoever. Mushy, bland

 

79 Ratings

Jan 29, 2009

I don't give many 5 stars but this one definitely deserves it. Too bad there is not a picture because the end result presentation looks fabulous. Easy, delicious, and looks unbelievable when it comes out of the oven. Next time I'm going to try this with some cooked chicken.

 
Mar 31, 2009

This was really good. I baked it for the minimum time (11 min) and thought it had a pretty golden crust. When I cut into it I saw that the crescent dough was still somewhat gooey underneath, so definitely add a few more minutes. I threw it back in the oven for a bit and now I think it's fine. Very easy!! :)

 
Jan 13, 2010

Everyone in my family loves this and it really is perfect for a busy weeknight. I did make a few changes - added noodles (because my guys eat ALOT), more cheese, about a 1/8 tsp of garlic powder and used only peas instead of the mixed veggies. My filling was a bit dry - possibly due to addition of the noodles - so I added some milk and it was perfect. The crescent rolls did overlap a lot, so much so that I couldn't use them all. Next time I will drape them over the edge of the pie plate with the points outside, then add the filling, then cover the top with the points.

 
Feb 03, 2010

My family enjoyed this. I added some shredded rotisserie chicken as it didn't seem to have enough "meat" and will probably make it with just that next time. I laid the crescents over the edge of my 9" square pan and then folded them up. Yummy!

 
Feb 03, 2011

I was looking for a simple, fast recipe for dinner. I followed this recipe to a T and it came out great (and I even forgot to put the cheese on at first, so I had to unpeal the dough, put the cheese on, and re-put the dough on)! I cooked it for 11 minutes, it was still a little doughy, so I put it in for another 4 minutes and it was perfectly done after that! I was going to take a picture to post, but this was gobbled up the second I turned around!

 
Sep 30, 2010

This is five stars, not because it is the most wonderful tuna pot pie in the world, but because it's pretty tasty and literally the quickest thing in the world to cook. I added some spices and a bit of milk and didn't cook the frozen veggies/tuna for as long as they said. From start to finish dinner on the table in less than a half hour... terrific!

 

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Nutrition

  • Calories
  • 278 kcal
  • 14%
  • Carbohydrates
  • 19.3 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 16.8 g
  • 34%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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