Recipe by MISWOODS
"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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2 (6 ounce) cans
1 (10 ounce) package
frozen mixed vegetables
1 (10.75 ounce) can
condensed cream of mushroom soup
shredded Cheddar cheese
1 (8 ounce) package
refrigerated crescent rolls
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!
No texture whatsoever. Mushy, bland
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.
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!! :)
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Weeknight Tuna Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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