Tuna Pot Pies
Dec. 30th, 2013 10:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaIndividual Tuna Pot Pies-- Starkist
http://www.starkist.com/recipe/individual-pot-pies
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Servings: 4 individual pies (these freeze well)
Ingredients
2 cans (5 oz.) StarKist® Chunk Light Tuna in Water, drained
1 package (10 oz.) refrigerated pie crusts
1 package (12 oz.) frozen peas and carrots, thawed and drained
½ cup chopped onion
1 can (10 ¾ oz.) Cream of Mushroom soup (reduced sodium or fat is fine)
1/3 cup milk
1 tsp. dried thyme
Salt and pepper to taste
4 individual foil pie plates or ramekins
Directions
Preheat oven to 350°F.
Unroll one pie crust from package and cut into 4 equal pieces. Form each into a ball and reroll into a circle. Line each pie plate or ramekin with the crust.
Unroll second crust, form into a ball and roll into circles. Cover with a towel until ready to cover the pies.
In a medium bowl, combine remaining ingredients and mix well.
Divide tuna mixture among the 4 individual pies. Top with second crust and crimp edges to seal. Cut slits in the top crust to vent.
Place on baking sheet and bake for 30 – 35 minutes, until crust is golden brown.
Nutrition Facts when using 2 (5oz.) cans of Chunk light tuna in water
Serving Size 1 pie (344g)
Servings Per Container 4
Amount Per Serving
Calories 540
Calories from Fat 210
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Tuna Pot Pie
http://southernfood.about.com/od/tunarecipes/r/bl51130b.htm
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.
Ingredients:
1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie
Preparation:
In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.
Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.
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Tuna Pot Pie
http://www.food.com/recipe/tuna-pot-pie-24888
Prep Time: 15 mins Total Time: 1 hrs Serves: 6, Yield: 1 pie
About This Recipe
"Homestyle goodness, VERY flexible ingredients, tastes like you worked all day."
Ingredients
1 can tuna ( 12 1/2 oz)
1 (10 ounce) packages frozen peas and carrots
1/2 cup chopped onion
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie ( biscuits could be substituted)
Directions
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.
Nutritional Facts for Tuna Pot Pie
Serving Size: 1 (186 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 76.6 Calories from Fat 2735%
http://www.starkist.com/recipe/individual-pot-pies
Prep Time: 20 minutes
Cook Time: 25 to 30 minutes
Servings: 4 individual pies (these freeze well)
Ingredients
2 cans (5 oz.) StarKist® Chunk Light Tuna in Water, drained
1 package (10 oz.) refrigerated pie crusts
1 package (12 oz.) frozen peas and carrots, thawed and drained
½ cup chopped onion
1 can (10 ¾ oz.) Cream of Mushroom soup (reduced sodium or fat is fine)
1/3 cup milk
1 tsp. dried thyme
Salt and pepper to taste
4 individual foil pie plates or ramekins
Directions
Preheat oven to 350°F.
Unroll one pie crust from package and cut into 4 equal pieces. Form each into a ball and reroll into a circle. Line each pie plate or ramekin with the crust.
Unroll second crust, form into a ball and roll into circles. Cover with a towel until ready to cover the pies.
In a medium bowl, combine remaining ingredients and mix well.
Divide tuna mixture among the 4 individual pies. Top with second crust and crimp edges to seal. Cut slits in the top crust to vent.
Place on baking sheet and bake for 30 – 35 minutes, until crust is golden brown.
Nutrition Facts when using 2 (5oz.) cans of Chunk light tuna in water
Serving Size 1 pie (344g)
Servings Per Container 4
Amount Per Serving
Calories 540
Calories from Fat 210
Tuna Pot Pie
http://southernfood.about.com/od/tunarecipes/r/bl51130b.htm
This delicious tuna pie is made with tuna, homemade creamy sauce, mixed vegetables, seasoning, and pastry.
Ingredients:
1/4 cup butter
1/2 cup chopped onion
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
1/4 teaspoon paprika
dash dried thyme, crumbled
2 cups milk
1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
2 cups frozen mixed vegetables, thawed
2 teaspoons Worcestershire sauce
1 cup shredded Cheddar cheese
pastry for single 9-inch pie
Preparation:
In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish.
Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.
Tuna Pot Pie
http://www.food.com/recipe/tuna-pot-pie-24888
Prep Time: 15 mins Total Time: 1 hrs Serves: 6, Yield: 1 pie
About This Recipe
"Homestyle goodness, VERY flexible ingredients, tastes like you worked all day."
Ingredients
1 can tuna ( 12 1/2 oz)
1 (10 ounce) packages frozen peas and carrots
1/2 cup chopped onion
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie ( biscuits could be substituted)
Directions
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.
Nutritional Facts for Tuna Pot Pie
Serving Size: 1 (186 g)
Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 76.6 Calories from Fat 2735%
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no subject
Date: 2013-12-31 06:25 pm (UTC)Google Bisquick and choose the Betty Crocker site
here's one I posted just for you (http://charisstoma.livejournal.com/572073.html)