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Easy Weeknight Tuna Pot Pie 9

Easy Weeknight Tuna Pot Pie


"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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35 m servings 266 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 573 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 70
  1. 89 Ratings

Most helpful positive review

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

No texture whatsoever. Mushy, bland

Most helpful
Most positive
Least positive

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!

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, s...

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...

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 powde...

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 ...

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...

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 ch...

This recipe really surprised me, it was wonderful!! I was honestly not expecting anything gourmet, and it isn't, but for simple ingredients that I normally always have on hand this is a wonderf...

This was excellent and I will be making it again for sure! I did add one additional can of tuna because the crowd I was feeding likes their meats over their veggies! What a great, easy supper!

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